| Cuisine: Italian | Type: Soup | Serves: 2 |
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Source:
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Eating Well Jan/Feb 94 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 cup dried small white beans, such as Great Northern 3 cups defatted chicken stock 1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme leaves 2 lbs. Italian plum tomatoes (about 12 to 15) halved and seeded 5 cloves garlic 1 1/2 tbs olive oil 1/4 cup dry vermouth 1 tbs chopped fresh sage or 1 tsp dried rubbed sage 1/2 tsp sugar salt & freshly ground pepper to taste |
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Instructions:
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Place beans in a medium-sized saucepan with water to cover by 1 inch. Bringto a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add chicken stock and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes. Meanwhile, preheat oven to 325°F. Arrange tomato halves in a single layer, cut-side up, in a 9x13 inch baking dish. Scatter garlic over the top and drizzle with olive oil. Bake the tomatoes for 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally, until the tomatoes are shriveled and beginning to brown. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve. Place the reaminng tomatoes in a food processor or blender. With a slotted spoon, remove 3/4 cup of the beans and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan with the beans and add the reserved diced tomatoes, vermouth, sage, and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. (Can be made up to 2 days ahead) |
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Related recipes:
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None |
2001-03-10