White Bean Super-Tuscan Soup

I used to make this during my farmhouse days outside of Florence. Its great on a cold day and very inexpensive to make !

YOU'LL NEED:
(serves 6)

- 1 pound dried cannellini beans (I soak them for 4-6 hours first)
- 3 oz. prosciutto or pancetta sliced thin
- 1 yellow onion (diced)
- 2 carrots, quarted and cut
- 2 celery stalk
- 3 garlic cloves crushed
- 1 bay leaf
- 1.5 quart chicken stock
- Ground sea salt
- 1 cup parmesan (the good stuff)
THE BRUSCHEETA:
- One slice of italian bread per serving
- Extra virgin (as always) olive oil
- Salt
THE TOPPING
You can serve the bruschetta on the side or as I like it, placed in the bottom of the bowl with the soup served on top.  If you use it on the side then follow this for the topping:
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves
If you decide to do as I do, then when the bread is toasted (see below), take a peeled garlic clove and rub it on the toasted bread, drizzle some olive oil on it and place it in your bowl prior to add the soup.

PREPARATION:
- Soak the beans for 4-6 hours, then rinse them and place them in a medium saucepan covered with cool water (cover them by a couple of inches) and boil (covered) for approx. 30 minutes and drain. Set aside to cool.

- Return the beans to the saucepan along with your prosciutto or pancetta, the diced onion, celery, carrot, garlic and bay leaf.
- Add in the chicken stock and then water to cover. Slowly bring to a simmer over medium heat. Adjust the heat to keep a low simmer and cook (uncovered) for another 15 minutes.  Add salt to taste and remove.
- The Bruschetta: Preheat your oven (450 degrees) and place bread on a baking sheet and remember to turn the sliced bread over to toast on both sides.  Remove and brush both sides with olive oil and season with salt (i like to rub garlic on them prior to adding the olive oil)
- Now back to the soup: Strain your cooled beans and all solids but keep the liquid.  Place the beans and all other solids in a food processor and puree (i like to keep it on the thick side with pieces of beans) and also add in the food processor your cooking liquid. Return to your saucepan and season with salt and pepper over medium heat and remember to stir the soup as you do not want the bottom to burn.
- In a skillet, add about 3/4 cup of olive oil on medium high heat as well as the finely cut garlic cloves until the garlic is a golden brown (light in color), turn heat to low and add the red pepper flakes let cook for 30 seconds, add basil (cut into fine pieces), do not burn the basil, keep in oil until it wilts which wont take more than a few seconds.
- Serve the soup either atop the toasted bread as mentioned above or without as your prefer, top with a tablespoon of freshly grated parmesan and a drizzle of good olive oil.  This is great with a dry white wine!

ENJOY