Tuscan Bean and Bread Soup Recipe
Ingredients
| Fennel bulb | 1 Large, julienned | |
| Yellow onions | 2 , julienned | |
| Garlic | 4 Clove (5gm), mashed | |
| Olive oil | 2 Tablespoon | |
| White beans | 1 pound, soaked | |
| Chicken broth | 2 Quart | |
| 1 loaf day-old French bread, cut into cubes and soaked in 1 quart (946 ml) milk | ||
| Parmesan cheese, for garnish | ||
| Chopped fresh Italian parsley, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 6 quart (6 1) stockpot, saute fennel, onion, and garlic in olive oil until very soft, about 20 minutes.
Drain beans and add to pot.
Add chicken stock and simmer until beans are tender.
Squeeze out the bread and mix into the soup until blended.
Season with salt and pepper to taste.
Serve in a large soup bowl and garnish with truffle oil, Parmesan cheese, and parsley.
Drain beans and add to pot.
Add chicken stock and simmer until beans are tender.
Squeeze out the bread and mix into the soup until blended.
Season with salt and pepper to taste.
Serve in a large soup bowl and garnish with truffle oil, Parmesan cheese, and parsley.
Chef
