Title: Tomato, White Bean And Rosemary Soup
Categories: Italian6
Yield: 4 servings

8 oz Dried white beans
(cannellini or great
-northern)
1 md Spanish onion; chopped 1/2"
-dice
4 Garlic cloves; thinly sliced
4 oz Virgin olive oil; plus extra
-for
; garnish
2 tb Finely-chopped fresh
-rosemary leaves
2 c Chicken broth; preferably
-homemade
2 c Basic tomato sauce; see *
-note
Salt; to taste
Freshly-ground black pepper;
-to taste
Extra-virgin olive oil; for
-garnish
1 tb Finely-chopped fresh
-rosemary leaves; for
-garnish

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.

Soak white beans overnight in 2 quarts water. The following day, drain the
beans and cook in 2 new quarts of unsalted water in an 8-quart sauce pan
for approximately 50 minutes to 1 hour, maintaining the water level
constantly above the beans. At this point the beans will be tender but not
bursting from their skins.

In a 3-gallon stockpot with a heavy bottom, sauté the onion and garlic in
the olive oil over medium heat about 8 to 10 minutes until the onion has
softened. Cook 1 more minute and add the 2 tablespoons rosemary, chicken
stock, and the Basic Tomato Sauce. Bring to a boil, add the entire contents
of bean pot, liquid and all, and bring back to a boil. Reduce heat and
simmer 30 minutes. Some beans will break up, others will retain their
shape. The soup should be thick and you should still see the beans.

Season with salt and pepper and ladle into soup bowls. Drizzle with
extra-virgin olive oil and sprinkle each bowl with freshly chopped
rosemary. Serve immediately.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5608)

Per serving: 289 Calories (kcal); 29g Total Fat; (89% calories from fat);
3g Protein; 5g Carbohydrate; 0mg Cholesterol; 383mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Mario Batali

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