The food lab better home cooking through science ( PDFDrive ) 226
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30-MINUTEDON’TCALL-IT-TUSCAN
WHITEBEANAND
PARMESANSOUP
Given the grim history of the usage of the word, I’m not
positive that there’s actually anythingTuscan about this
bean soup, but it’s delicious nevertheless. The key is
plenty of rosemary and a hunk of rind from some good
Parmigiano-Reggiano tossed in while it simmers. Much
like simmering chicken bones, a Parmesan rind will add
bothflavorandbodytothemix.Thedifferenceisthatthis
takes only minutes to reach excellence.That, and plenty
ofgoodoliveoilfordrizzling.
SERVES4
2tablespoonsextra-virginoliveoil,plusmoreforserving
1mediumonion,finelydiced(about1cup)
2mediumcarrots,peeledandfinelydiced(about1cup)
2stalkscelery,finelydiced(about1cup)
4mediumclovesgarlic,mincedorgratedona
Microplane(about4teaspoons)
½teaspoonredpepperflakes
4cupshomemadeorlow-sodiumcannedchickenstock
Two15-ouncecanscannelliniorgreatnorthernbeans,
withtheirliquid
Four6-inchsprigsrosemary,leavesremovedandfinely
chopped,stemsreserved
One3-to4-inchchunkParmesanrind,plusgrated
Parmigiano-Reggianoforserving
