Mia's Tuscan Bean Soup
Yield:
Serves 8 Bring a little bit of Italy into your summer cooking. Excellent with fresh tomatoes or fire-roasted canned tomatoes, this hearty bean soup is a pleaser for the whole family. Salute!
Ingredients:
2 cups dry Cannellini beans soaked overnight and pressure cooked 30 minutes or 2 cans organic cannellini beans (plus bean liquid)
8 fresh tomatoes or one 24 ounce cans organic fire roasted or Italian tomatoes
2 large organic onions cut into 1-2 inch chuncks
4 organic garlic cloves sliced
Organic extra virgin olive oil
Sea salt
Freshly ground organic black pepper
1 teaspoon organic thyme
2 tablespoons organic balsamic vinegar
30 leaves organic basil thinly sliced
Directions:
Heat oven to 375 degrees. Place tomatoes, onions and garlic cloves in baking dish and drizzle with olive oil. Add two pinches sea salt, thyme and freshly ground pepper and mix with vegetables. Roast for 45 minutes. Add roasted vegetables to beans and bean liquid. Add filtered water if necessary for desired consistency, Simmer over low heat for 30 minutes. Add balsamic vinegar and 20 leaves basil. Simmer for an additional 10 minutes. Serve soup warm garnished with basil leaves.