Regional Recipe ~ Tuscan Creamy Tuscan Bean Soup
1 Pound Dried Cannellini Beans
1 Medium Onion, Peeled & Chopped
1 Stalk of Celery, Chopped
1 Carrot, Chopped
2 Cloves Garlic, Peeled & Chopped
1 Quart Chicken or Veg Broth
Sea Salt & Black Pepper
1/4 tsp liquid smoke (you can use bacon or ham if you eat meat)
1 Apple, Peeled And Diced
1 Small Onion, Peeled & Diced
1 Tablespoon Olive Oil
3 Tablespoons Chopped Fresh Parsley
Extra Virgin Olive Oil
Soak the beans overnight in a bowl of clear water. The next day, drain and place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, then reduce the heat, and simmer for 15 minutes. Let stand covered for about 20 minutes, then drain.
Return the beans to the saucepan along with the onion, celery, carrot, garlic. Pour in the stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. Continue to simmer uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt and pepper, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool.
Once cooled place the bean mixture in a food processor or blender and process until very smooth. Return the soup to the pot and re-warm.
Cook the pancetta, onions, and apple in the olive oil in a frying pan until tender and lightly browned. Remove from the heat and add the parsley. Toss.
Serve the soup in individual bowls with a tablespoon or two of the garnish on top, and drizzle with a little of the olive oil.
Note: I do this without oil