Description
From epicurious.com. Preparation time does not include soaking beans
Ingredients
- Dried Cannellini Beans
- Water
- Extra Virgin Olive Oil
- Garlic Cloves
- Rosemary Sprig
- Bay Leaf
- Onion
- Carrot
- Celery
- Fresh Thyme
- Low Sodium Chicken Broth
- Chorizo Sausage
- Whipping Cream
Instructions
- Place beans in heavy large saucepan
- Add enough water to pan to cover beans by 4 inches
- Let beans soak overnight at room temperature
- Drain and rinse beans
- Return to same saucepan
- Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf
- Bring to boil
- Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11 / 2 hours
- Season to taste with salt
- Drain beans, reserving cooking liquid
- Discard rosemary sprig and bay leaf
- Heat remaining 2 tablespoons oil in heavy large pot over medium heat
- Add onion, carrot, and celery
- Sprinkle with salt and pepper
- Saut until vegetables are beginning to soften, about 10 minutes
- Add chopped garlic and 1 teaspoon thyme
- Saut 2 minutes
- Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans
- Bring to boil
- Reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes
- Cool soup 10 minutes
- Meanwhile, saut chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes
- Transfer chorizo to paper towels to drain
- Using slotted spoon, remove 1 1 / 2 cups bean mixture from soup
- Reserve
- Working in batches, puree remaining soup in blender until smooth
- Return puree to pot
- Stir in reserved whole-bean mixture, remaining 1 1 / 2 teaspoons thyme, chorizo, and cream
- Rewarm soup over medium heat, thinning with more broth if desired
- Season with salt and pepper
- Divide soup among bowls and serve