White Bean Soup with Parmesan Rinds and Gremolata

From Lighter, Quicker, Better by Richard Sax and Marie Simmons (William Morrow, 1995)

Leave a pot of this hearty soup simmering on the back of the stove on a Saturday morning as you go about other chores. Although some beans can be soaked for as little as three or four hours, the dryness of the beans is unpredictable, so it’s always a good idea to soak them overnight. The parmesan rinds are not essential but they make a delicious addition to this soup. As you use up your wedge of Parmigaino-Reggiano, cut the hard rinds into ¼  inch strips and freeze them in plastic a plastic container. Then when you make a pot of white bean soup, simmer the rinds along with the beans.

Ingredients

1 pound dried cannellini (white kidney) beans, rinsed and sorted

2 cups chopped onion

2 garlic cloves, crushed or grated

2 tablespoons extra virgin olive oil

2 tablespoons water

8 to 10 cups unsalted chicken or vegetable broth, fat skimmed

2 or 3 whole carrots, peeled and trimmed

1 bay leaf

1 fresh or dried sage leaf, optional

8 pieces (1/4x2-inches) rinds of Parmigiano-Reggiano (optional)

Coarse salt and freshly ground black pepper, to taste

Steps

1.    Place beans in a large bowl and cover with cold water.  Refrigerate and soak overnight.  Drain beans.

2.  Combine the onion, garlic, olive oil and water in a large wide saucepan.  Cook, stirring frequently, over low heat until golden, about 15 minutes; do not brown.

3.  Add 8 cups of the chicken broth, carrots, bay leaf and sage, if using. Add the beans. Heat to a boil..  Cook, uncovered, over medium low heat, stirring occasionally, until beans are tender and liquid is reduced to an almost creamy consistency, about 1-1/2 to 2 hours. Add more broth, as needed, throughout the cooking time. Add the parmesan rinds during the last hour of cooking.

4.  Remove the carrots to a side dish.  Discard the bay leaf. Using a slotted spoon transfer 2 cups of the beans to a food processor and puree them.  Return to the saucepan.  Cut the carrot into 1/2 inch slices and return to the saucepan.  Season to taste with salt and freshly ground pepper.   Ladle the soup into bowls and sprinkle lightly with the gremolata.

Makes 8 servings

Gremolata

Gather together 1 leafy sprig of parsley, 1 strip (1/2 x 2 inches) lemon zest and 1 garlic clove on a cutting surface and finely chop all together.