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Tuscan White Bean Soup Recipe

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This recipe for Tuscan White Bean Soup, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kohl Family
Added: Wednesday, April 23, 2008


2 T. olive oil (plus ¾ cup olive oil to drizzle on toast)
2 T. chopped garlic
2 cups minced onions
1 carrot, finely chopped
1 celery, finely chopped
1 cup leeks, finely chopped
1 hot chili pepper
2 medium hamhocks
1 lb white beans
2 T. rosemary, finely chopped
3 sprigs Thyme
2 bay leaves
10 cups chicken stock

In a gallon stock pot, heat 2 T. of olive oil. When hot, add the garlic, onions, carrots, celery, leeks, and pepper. Sautee for 2 min. Season with salt & pepper. Add the hamhocks and sauté for 1 min. Add the beans, rosemary, thyme sprigs, and bay leaves. Stir in the chicken broth and bring to a boil. Reduce to a simmer & cook for 2 hours. Remove the hamhocks, thyme, and bay leaves. Blend half of the mixture and return to the mixture. Season with salt and pepper.




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