French Tarbais Bean Soup

with Green Olive Toasts

French Tarbais Bean Soup

French White Bean Soup

Ingredients:

1 c. French Tarbais beans, or other large dried white bean
2 Tbs. butter or olive oil
4 cloves garlic, minced
1 bay leaf
1 tsp. dried thyme
6 c. vegetable or chicken stock, preferably homemade
Pinch of baking soda
1 large leek, sliced
1 medium russet potato, peeled & diced
1 Tbs. chopped fresh rosemary
Kosher salt & freshly ground pepper
Green Olive Toasts, recipe follows

Instructions:

Pick through beans, place in bowl, cover with water and soak overnight. Drain and rinse.

Heat medium, heavy sauce pot over medium heat. Add butter, garlic, bay leaf and thyme; saute until fragrant, about 30 seconds. Add beans, stock and baking soda; bring to a boil. Reduce heat and simmer until tender, about 1-1/2 hours.

Add leeks, potatoes and more water, if needed. Simmer until vegetables are tender, about 20 minutes. Season to taste with rosemary, salt & pepper.

To serve: Ladle soup into 4 bowls and top each with two olive toasts.

Green Olive Toasts

Ingredients:

1 c. Picholine olives, pitted
Drizzle of extra virgin olive oil
1 Tbs. lemon juice, or more, to taste
1 tsp. lemon zest
2 tsp. chopped Italian parsley
8 slices French baguette, toasted & rubbed with garlic

Instructions:

Rinse olives well to remove some of the excess brine; place in food processor and pulse to desired consistency. Pour out into a bowl and season to taste with extra virgin olive oil, lemon juice, zest and parsley.

Spread olive mixture onto baguette toasts.

Wine Pairings