This hearty white bean soup was inspired by a visit to Harry's Bar in Venice. As you hunker into your table to warm up from the cold night air, this soup is just the thing. Try it with a piece of hot, crusty bread and good olive oil for dunking.


• 1 cup dry Barlotti beans
• 1 cup pound dry canellini beans
• 1/4 cup celery, finely chopped
• 1 small yellow onion, finely chopped
• 1 shallot, diced
• 4 garlic cloves, diced
• 2 buds fresh oregano
• 1/2 cup olive oil
• 5 cups (or more) chicken stock
• Freshly grated nutmeg

How to Serve:

Soak the beans together overnight in 2 quarts of water with 1 teaspoon of baking soda. In the morning, drain the beans.

In heavy large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the celery, onion, shallot, and garlic and sauté until vegetables are tender and translucent, about 5 to 7 minutes. Add the beans, chicken stock, and rosemary. Season with salt and pepper. Increase the heat and bring soup to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until beans are very tender, about 1 hour.

Remove from heat and cool for about 5 minutes, then remove one generous ladleful (about 3/4 cup) into a bowl. Set the bowl aside. Pour the rest of the soup into a blender, working in batches, and puree until smooth. Pour the soup back into the warm pot and stir in 2 additional tablespoons of olive oil. Add a hint of nutmeg - just a shaving, not so much that the flavor will be overt.

Ladle soup into warmed bowls, and scoop a tablespoon of the whole beans in the middle center of each serving. Drizzle a few drops of olive oil over the top and serve immediately.


© 2002, Sex and the Kitchen, Inc. All rights reserved. This Site and the contents of the Site are intended for your personal, noncommercial use.

Powered by
Webteacher's Webdata