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New York City Chefs Daily Recipe for 02/15/2002 : White Bean Soup
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

White Bean Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/15/2002 : White Bean Soup
"White Bean Soup"
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  Arqua Restaurant
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"As we graze it grows"

1 1/2 cups dried cannellini or other white beans
1 bay leaf
5 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3 medium tomatoes, peeled and finely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
3 1/2 cups boiling water
Salt and freshly ground black pepper
Extra virgin oil, to serve

Pick over the beans discarding any particles. Soak the beans in a large bowl of cold water overnight. Drain. Place the beans in a large saucepan of water, bring to a boil, and cook for 20 minutes.  Drain. Return the beans to the pan, cover with cold water, and bring to a boil again.  Add the bay leaf, and cook until the beans are tender, 1 - 2 hours. Drain again. Remove the bay leaf.  Puree about three quarters of the beans in a food processor, or pass through a food mill, adding a little water if necessary.  Heat the oil in a large saucepan.  Stir in the onion, and cook until it softens. Add the carrot and celery, and cook for 5 minutes more.  Stir in the tomatoes, garlic and thyme.  Cook for 6 - 8 minutes more, stirring often.  Pour in the boiling water. Stir in the beans and the bean puree.  Season with salt and pepper.  Simmer for 10 - 15 minutes.  Serve with extra virgin olive oil.  White Bean Soup serves 6.
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