| TUSCAN WHITE BEAN SOUP WITH DANDELION GREENS |
Recipe provided by Chef Jason Osbourne, Charlotte Technical Center
Culinary Arts Instructor
1 tbsp olive oil
4 slices bacon, diced
1/2 each onion, yellow, diced
1 shallot, minced
1 carrot, diced
¾ cup navy beans, soaked overnight
6oz diced Tomatoes, in juice
3 cups chicken stock
1 bay leaf
2 thyme sprigs, fresh
1 cup dandelion greens, chopped, blanched
½ cup pasta, cooked
3 cloves garlic, fresh, sliced
As needed croutons
As needed parmesan cheese
To taste salt & pepper
1. Prepare all ingredients.
2. In a soup pot heat olive oil and sauté bacon until crispy, drain fat
and reserve. Add onions, carrots, and shallots. Cook until soft, 2
minutes.
3. Drain beans and add to pot with tomatoes, stock, bay leaf & thyme.
Simmer until beans are tender, about one hour.
4. Season soup with salt & pepper.
5. In a separate sauce pan heat reserved bacon fat, add garlic and fry
until lightly browned. Add to soup
6. Finish soup with pasta and dandelion greens.
7. Garnish with croutons and parmesan cheese.
Culinary Arts Instructor
1 tbsp olive oil
4 slices bacon, diced
1/2 each onion, yellow, diced
1 shallot, minced
1 carrot, diced
¾ cup navy beans, soaked overnight
6oz diced Tomatoes, in juice
3 cups chicken stock
1 bay leaf
2 thyme sprigs, fresh
1 cup dandelion greens, chopped, blanched
½ cup pasta, cooked
3 cloves garlic, fresh, sliced
As needed croutons
As needed parmesan cheese
To taste salt & pepper
1. Prepare all ingredients.
2. In a soup pot heat olive oil and sauté bacon until crispy, drain fat
and reserve. Add onions, carrots, and shallots. Cook until soft, 2
minutes.
3. Drain beans and add to pot with tomatoes, stock, bay leaf & thyme.
Simmer until beans are tender, about one hour.
4. Season soup with salt & pepper.
5. In a separate sauce pan heat reserved bacon fat, add garlic and fry
until lightly browned. Add to soup
6. Finish soup with pasta and dandelion greens.
7. Garnish with croutons and parmesan cheese.
