Italian White Bean Soup
7 cups water or unsalted chicken broth
Place all of the ingredients except for the vinegar in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for about I hour and 30 minutes, or until the beans are soft.
Remove 4 cups of the soup-including vegetables, beans, and hot broth-from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pureed soup to the pot, and stir to mix well. Repeat with the remaining 2 cups of removed soup.
Add the vinegar to the soup, and stir to mix well. Ladle the soup into individual serving bowls, and serve hot.
Yield: 11 servings
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