Tuesday, May 18, 2010

Tuscan White Bean Soup

4 slices bacon, finely chopped
2 Tbsp. Flour
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, finely chopped
3 cloves garlic, cut in half
2 cans cannellini beans, drained
1 bay leaf
1 sprig fresh rosemary OR 1 tsp dried
1 Tbsp pomegranate juice
1 tsp. balsamic vinegar
4 cups chicken broth
olive oil
Salt & Pepper to taste

Chopped fresh parsley

Toss onion, garlic, and carrot with a little olive oil and roast at 450 until carrot is mostly tender, but not soft, about 30 minutes.

Mean while saute bacon until crisp. Remove from grease and set aside. Saute celery in dripping until translucent. Add 2 Tbsp. flour and cook, stirring until starting to bubble and darken in color. Add chicken broth, beans, bay leaf, rosemary, and roasted vegetables. Simmer for 20 minutes, until vegetables are completely tender, almost to the point of mushy. Remove the bay leaf and the rosemary sprig. Puree all until smooth.

Stir in juice, vinegar, salt, and pepper to taste.

Garnish with chopped fresh parsley

Vegetarians and vegans - skip the bacon and saute in olive oil. Use a vegan substitution for the chicken broth, my favorite is always Edward & Sons

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