Tuscan White Bean Soup

1 1/2 cup great northern beans; about 9 ounces soaked overnight; drained, rinsed
1 cup white beans; about 6 ounces, (dried, small variety)
soaked overnight; drained, rinsed
2 quart cold water
1 sprig fresh rosemary
2 fresh sage leaves
2 bay leaves
1 medium yellow onion; diced;about 1.5 cups
1/2 tsp dried basil
salt and pepper
6 cloves fresh garlic; finely chopped
1/4 cup dry white wine
1/2 lb fresh tomatoes; peeled,seeded, and
chopped (about 3 cups) OR canned tomatoes with juice (8-ounce) chopped
1 freshly grated parmesan cheese
1 rosemary croutons

Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat.

While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste.

Number of Servings: 9

Recipe submitted by SparkPeople user NOIRPRNCESS.