tuscan vegetable soup with white beans and garlic

These have been perfect soup days lately - chilly in the mornings and crisp in the afternoon for foliage peeping. This morning I was making my favorite tuscan vegetable soup when the treemen showed up to clear the ice storm debris in the field, so I took out two bowls of warm soup, heady with tarragon and basil, with a last minute garnish of white beans and garlic. I hesitated for a second, holding my breath as I handed the bowls to them, but heaved a sigh when they inhaled the herby steam and started eating. Two nods, so I think it passed the test.

At the last minute, as the soup was bubbling and simmering, a bowl of white beans in the fridge caught my eye. Heated up with a little olive oil and lots of garlic, it made a really nice garnish for that delightful soup. Matchsticks of prosciutto crossed my mind as the soup was nearing the end of cooking, but I had none. If you try prosciutto, let me know if it adds a little something to the already wonderful soup.

This soup freezes really well!

To make:

2 T. olive oil

1 T. unsalted butter

4 stalks of celery, washed and sliced

1 large onion, roughly chopped

4 carrots, peeled and grated

1 28 oz. can plum tomatoes in juice, diced , and the juice from the can

2 cups light chicken or vegetable stock

1/2 t. basil

1/2 t. thyme

1/2 t. oregano

2 t. dried tarragon

salt and freshly cracked pepper

Place olive oil and butter in a large , heavy bottomed pot. Heat, and add the onions, carrots and celery and braise, covered on medium heat, for about 20 minutes.

Add the tomatoes, the juice from the tomatoes, the chicken stock and all the herbs, along with salt and pepper. Let simmer for 20 minutes, take off heat, and stir in a little more basil and tarragon. Taste for salt and pepper and add if desired.

White bean garnish:

Warm one cup cooked, drained white beans. ( Great Northern, cannelini)

Gently stir in 2 T. olive oil, then 3 cloves pressed garlic.

Cook a few minutes more, then add salt, pepper, and or/ minced parsley, as wished.

Serve with a great crusty bread and a bowl of parmesan curls.