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  Tuscan White Bean & Tomato Soup
   Soups
   Restaurant Sfuzzi
   5/9/2008
Ingredients:
3 cups dried cannellini beans (small white ovel-shaped beans, similar to Great Northern beans but with a thinner skin)
2 T minces prosciutto or olive oil
1/2 onion, chopped
1/2 carrot, peeled & chopped
1 garlic clove, minced
1 small fresh rosemary sprig
1 fresh thyme sprig
1/2 bay leaf
1 cup canned tomatoes with their juices, chopped
salt & pepper to taste
freshly grated Parmesan cheese for sprinkling
extra-virgin olive for sprinkling
Instructions:
Rinse & pick through the beans. Place in a bowl, cover with cold water, & soak overnight;drain & set aside.

In a large, heavy pot, render the prosciutto fat or heat the olive oil over medium heat. Add the onion, carrot & garlic, & saute until the onion is translucent, about 3 minutes. Add the rosemary, thyme, bay leaf, tomatoes, soaked beans, & water to cover. Raise the heat to high & bring to a boil. Reduce the heat to low & simmere, stirring frequently, until the beans are tender, about 1 hour. Remove the sprigs & bay leaf. Add salt & pepper. Ladle the soup into bowls & sprinkle with Parmesan cheese & olive oil.

Serves 4 to 6.
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