Tuscan White Bean Soup ...for Food 'n Flix

To yearn for the sun.  The whole film leaves me yearning for the Tuscan Sun...not just Bramasole (although, that's a big part of it).  When Frances attends a "gay"cation in place of her pregnant best friend in order to lighten the weight of her recent divorce, she winds up buying a villa and staying in Italy.  The name of the villa is Bramasole, which means "to yearn for the sun."  It is a bit broken down and in need of renovations inside and out (coincidentally, so is she)...but with time, hard work, friends, love, family...it returns to its former splendor.  No.  It shines in a renewed splendor better than it ever was.  With stories of friendship, love, family, and friends wound throughout...not to mention food and cooking scenes that warm my heart and make me "yearn"...I never tire of watching Under the Tuscan Sun, a film based on the book by the same name which contains (some of) the real-life adventures of Frances Mayes.  (I actually adore all of her books...I recommend checking them out if you're not familiar with her work.) Sound girly?  Well, I've never been ashamed of my love for chick-flicks.  Stories of loss and renewal with laughter, a few tears...and some gorgeous guys...always brighten up my rainy days.  As does a good bowl of soup.  This particular bowl is garlicky, creamy, and laced with sunny herbs...total comfort that satisfies that yearning...warming me from my insides out.  Happy food to brighten even the dreariest of days.

Tuscan White Bean Soup

adapted from The Stinking Rose

serves 4-6

2 (14 oz.) cans Cannellini beans (or 2 c. dried - cooked, liquid reserved)

7 roasted garlic cloves

3 Tbs. olive oil

1 yellow onion, diced

1 (14.5 oz.) can fire-roasted, diced tomatoes w/ juice

~1 Tbs. minced, fresh rosemary

~1 Tbs. minced fresh thyme

salt and freshly ground black pepper

Balsamic vinegar

Put ¾ of the beans in the jar of a blender with their liquid and the roasted garlic.  Pulse until the beans are blended but still a bit chunky, adding more of the liquid (or water) if needed to keep them moving.  

In a heavy saucepot or Dutch oven, heat olive oil over medium and sauté onion until golden, ~5 minutes.  Stir in tomatoes, rosemary, thyme and salt and pepper to taste.  Lower heat and simmer for 5 minutes.  Add remaining whole beans and simmer another 5 minutes.  Add blended bean and garlic mixture and stir to combine.  If soup seems too thick, add a bit of water (or cooking liquid).  Simmer for 10-15 minutes to allow flavors to combine.  

Ladle into warm bowls and drizzle with Balsamic, if desired.

 While I love a good drizzle of Balsamic over any bowl of bean soup, this soup is also wonderful with a big glob of pesto swirled in (instead of the vinegar...this is how The Stinking Rose serves theirs).

I am hosting Food 'n Flix this month, right here at girlichef.  You have until May 30 to watch the movie and cook up something inspired by it...then send it on over to me for the roundup!

I am also sharing this post with:
My Legume Love Affair is hosted by Smitha at Kannada Cuisine this month.