MEDITERRANEAN WHITE BEAN SOUP
About 6 cups; 4 servings
If desired, soak overnight in water to cover:
- 1 cup dried white beans, such as Great Northern or cannellini, rinsed and picked over
Drain and place in a soup pot with:
- 1 sprig fresh rosemary or ¾ teaspoon dried rosemary
- 8 garlic cloves, chopped or sliced
- 7 cups Poultry Stock or Vegetable Broth
Bring to a boil, then reduce the heat and simmer, covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Discard the rosemary sprig and stir in:
- 1 medium tomato, chopped
- ¼ cup chopped parsley
- ¼ cup olive oil
- ½ teaspoon black pepper or red pepper flakes
Heat the mixture through, seasoning with:
- 1 tablespoon red wine vinegar, or to taste
- Salt to taste
Garnish with:
- Chopped parsley, oregano, or a combination