Recipe: Tuscan Bean Soup

Tuscan Bean Soup
Yield: 12 cups

1 lb dried white beans
10 cups water
2 tsp olive oil
1 clove garlic, minced
1 large onion, chopped
1 large carrot, diced
1 stalk celery with top, chopped
2 leeks, chopped
1/2 tsp leaf rosemary, crumbled
1 canned green chili pepper,
or 1 fresh green chili pepper, seeded and chopped
1 leftover ham bone with some meat, cracked
2 tsp salt
1/2 tsp ground pepper
Parmesan cheese
leek, thinly sliced

Pick over and wash beans; drain and combine with 6 cups of the water in a large saucepan; bring to a boil; cover. Cook 2 minutes; remove from heat; let stand 1 hour.

Heat oil in a large kettle or Dutch oven; add garlic, onion, carrot, celery, leeks, rosemary and chili pepper; saute 5-8 minutes or until lightly browned. Stir in beans and liquid, ham bone and remaining 4 cups water; cover.

Bring slowly to a boil; lower heat, then simmer 2 hours. Remove ham bone, returning any meat to soup. Puree about half the beans through a sieve. Return puree to soup; add salt and pepper, heat through. Serve in heated soup bowls; garnish with cheese and leek. Source: Unknown