Tuscan White Bean Soup

One spoonful of this hearty soup will transport you to a rustic Tuscan village in the midst of olive groves and vineyards.

2 cups dried  white beans, presoaked, rinsed, and drained
6 cups water or unsalted vegetable stock
1 cup chopped onion
1½ cups sliced carrots
1½ cups chopped celery

20 sun-dried tomato halves, cut into small pieces
1½ tablespoons chopped fresh rosemary, or 1½ teaspoons dried
2 tablespoons balsamic vinegar
1 teaspoon sea salt, or to taste
½ teaspoon white pepper, or to taste

1 Place the beans in a large heavy kettle over high heat. Add the water, cover, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 1½ hours or until the beans are tender.
2 Add the onion, carrots, celery, sun-dried tomatoes, rosemary, vinegar, and salt to the kettle. Simmer another 30 minutes or until the vegetables are tender.
3 Serve piping hot, topped with a sprinkling of white pepper.




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