Mangiafagiole

I am on a bean kick. I made a really yummy Cannelini Bean Soup tonight. It was rich and creamy although there is no cream added. I topped it with a dollop of pesto sauce and grated parmesan. Mmmmm. It was total Northern Italy. I could picture eating this in Tuscany staring at the sunflower covered hills with Andrea Bocelli singing in the distance. Yeah I think I've seen "Under the Tuscan Sun" one to many times. At any rate Buon Appetito! I hope you enjoy this as much as I am...


Shelly's Cannelini Bean Soup

1 Leek (Light Green and White Parts), chopped
1 large Yellow Onion
2 cloves Garlic, minced
1 teaspoon dried Basil
1 teaspoon Kosher Salt
1 teaspoon freshly ground Pepper
2 15 oz cans of Cannelini Beans, drained
3 cups Chicken Broth
1 teaspoon Tomato Paste

Grated Parmesan Cheese
Pesto Sauce

Saute leeks and onions till golden about 10 minutes. Add garlic, basil, salt & pepper and cook 1 minute. Add beans, broth and tomato paste. Whiz with an immersion blender or in batches in a regular blender. Simmer on low with a lid on for 15 minutes. Serve with a dollop of pesto and shavings of parmesan cheese.