© Talty Vineyards & Winery, 2007

This soup was served at various events at Talty Vineyards and is an excellent pairing with our Estate Zinfandel. We have had many requests for the recipe and Robert Peterson was kind enough to share it with us and all of you. So open a bottle of Talty Zinfandel and enjoy!

Tuscany White Bean Soup

Makes 16-1/2 Cup Servings

RECEIPE CREATED BY ROBERT W. PETERSON

THE BBQ BOYS 10/21/96

7oz WHITE ONION, diced
1tbsp GARLIC, minced
2tbsp EXTRA VIRGIN OLIVE OIL
2cans CANNELLI BEAN-15 OZ CANS, well drained washed
1/4c ITALIAN PARSLEY, minced
2tbsp THYME FRESH, minced
32floz CHICKEN OR VEGETABLE BROTH
4oz RADICCHIO, cored and thinnly shaved
1/4c TOMATO PUREE
3/4tsp SALT
1/2tsp FRESH BLACK PEPPER
1/2c PECORINO ROMANO CHEESE, grated
1tbsp SAGE FRESH, MINCED

SAUTE ONIONS & GARLIC WITH OLIVE OIL UNTIL ONIONS ARE TRANSLUCENT.

ADD PARSLEY & THYME, STIR 1 MIN

ADD BROTH & WHITE BEANS.

ADD TOMATO PUREE & SIMMER UNTIL HOT 30 MINUTES SEASON SOUP WITH SALT, FRESH CRACKED PEPPER, AND WORK IN RADICCHIO & SAGE TURN OFF HEAT & COVER 5 MINUTES

REHEAT & ADJUST SEASONINGS & ADD PECORINO.

SERVE WITH ADDITIONAL GRATED PARMESAN, ASIAGO, OR PECORINO ROMANO CHEESE

OPTIONAL ADDITIONS: ADDITIONAL VEGETABLES, LENTILS, OR PASTA

 

For more information about Robert Peterson and THE BBQ BOYS - www.bbqboys.com