Appetizers
Runner Cannellini Bean Soup
Chateau Diana
6195 Dry Creek Road
Healdsburg, CA 95448
chateaud.com
- RECIPE YEAR: 2015
- RECIPE BY: Ariel Ross
- YIELD: Serves 10
- PAIRS WELL WITH: Russian River Merlot
Runner cannellini is an heirloom bean that was originally cultivated in South America. It was brought to Italy in the sixteenth century and to California in the late 1800s. Larger than the traditional cannellini bean, it is preferred by chefs for its outstanding full-bodied, nutty flavor. Enjoy this soup on a rainy Tuesday night with your favorite Chateau Diana wine.
Ingredients:
- 1 pound (2 cups) dried runner cannellini beans*
- 1/4 pound applewood smoked bacon, diced
- 4 cups chopped yellow onions
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 2 bay leaves
- 8 cups water, or vegetable or chicken stock
- Salt and freshly cracked pepper, to taste
- 1/4 cup premium extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves
Directions:
* Runner cannellini beans can be found online or in the specialty bean section of your supermarket.
Directions:
Put the beans in a large pot or bowl and add water to cover the beans by at least 2 inches. Let soak overnight. Drain the beans and set aside. In a large soup pot over medium-low heat, cook the bacon until just crispy. Transfer to a paper towel–lined plate, leaving the rendered fat in the pot. Add the onions, garlic, thyme, rosemary and bay leaves to the pot and cook, stirring occasionally, until the onions are softened, 5 to 8 minutes. Add the beans and bacon. Add the water to the pot, making sure that the beans are covered by at least 2 inches of liquid. Increase the heat to high and bring to a simmer. Reduce the heat and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt and pepper, stirring gently so the beans don't break apart. Ladle the soup into large bowls. Garnish with a drizzle of olive oil and sprinkle with parsley leaves.
