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1
To cook the beans, follow the method page 110, adding the olive oil and a sachet made with the rosemary, thyme, sage, and garlic to the cooking liquid.
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2
(If using canned beans, skip this step.)
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3
To make the soup, heat the olive oil in a soup pot over medium heat, then add the onions, fennel, and a pinch of salt, and saute until golden, about 4 minutes.
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4
Stir in the carrots, celery, potato, garlic, and 1/4 teaspoon of salt, then add the sage, thyme, and saffron and saute until the vegetables are soft, about 15 minutes.
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5
Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
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6
Add the remaining 7 1/2 cups broth and the beans, then lower the heat and simmer until the vegetables are tender and the beans are heated through, about 10 minutes.
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7
Stir in the lemon juice, parsley, basil, and another 1/4 teaspoon of salt and serve right away.
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8
For a more southern Italian flair and some added lycopene, add 1 cup of canned diced tomatoes (drained) after you add the garlic.
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9
Since tomatoes are naturally acidic, skip the lemon juice.
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10
This is a soup that swings well both ways, as a hearty soup or as a blended soup.
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11
If you serve it blended, top it with a generous amount of Parsley Basil Drizzle (page 187) for extra yum.
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12
Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
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13
(per serving)
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14
Calories: 275
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15
Total Fat: 4.5g (0.7g saturated, 3g monounsaturated)
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16
Carbohydrates: 48g
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17
Protein: 12g
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18
Fiber: 11g
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19
Sodium: 680mg
