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Garlic and White
Bean Soup with Parmesan Crostini
This smooth, golden soup is rich and creamy despite
being relatively low-fat. We like to serve it with
toasted rounds of baguette (called crostini), which
we've brushed with olive oil and sprinkled with
Parmesan before baking. Even if you choose not to
add the cream, you'll be amazed at the thick, rich
"creaminess" of this soup, which comes from the
starch in the pureed beans.
1 1/2 cups (6 ounces) dried canellini, great
Northern, navy, or other white beans
6 cups (48 ounces) water
6 to 8 whole, peeled garlic cloves
1 cup (4 ounces) diced onions
1 bay leaf
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups (16 ounces) chicken stock
2 1/2 cups (5 ounces) fresh soft bread crumbs
3 tablespoons sesame tahini (optional)
1 cup (8 ounces) light cream or chicken broth (to
adjust the consistency of the soup)
Place the beans in a large pot, cover them with the
6 cups of water, and soak them overnight.
Parmesan Crostini
24 thin (1/4-inch) crosswise slices from a baguette
(or from a loaf of pane pugliese)
3 tablespoons olive oil
1/3 cup (1 1/2 ounces) grated Parmesan cheese
The Soup
The next day, drain the beans, transfer them to a
large saucepan, add 4 cups of water, and simmer them
for 1 hour. Add the garlic, onions, bay leaf, salt,
pepper and chicken stock. Simmer until the beans are
soft. Add the bread crumbs and simmer for 5 minutes.
The mixture will be quite thick; stir often to
prevent the bottom from scorching. Remove the soup
from the heat, and cool it slightly. Use a food
processor or blender to puree the soup until it's
creamy and smooth (or puree it right in the pan,
using an immersion blender). Return the soup to the
pot and add the sesame tahani and optional cream or
chicken stock to achieve the consistency you desire.
Serve hot with Parmesan crostini. Yield: 9 to 10
servings.
Parmesan Crostini
Brush the slices of baguette with olive oil (or
spray them with olive oil spray). Place them on a
lightly greased or parchment-lined baking sheet.
Bake them for 15 minutes at 350°F. Sprinkle them
with the grated Parmesan cheese, and bake for an
additional 10 to 15 minutes, until the crostini are
light brown and very crisp. Remove them from the
oven, cool completely, and store in an airtight
container. (These may be made several days ahead.)
Serve them with the soup.
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