Ingredients:
- 1 cup dried white beans (such as cannellini or Great Northern), soaked overnight
- 1/4 cup olive oil
- 1 yellow onion, finely diced
- 1/2 cup celery, medium dice
- 1 cup carrots, medium dice
- 1 bay leaf
- 2 sprigs of fresh thyme
- 2 1/4 lbs. vine ripe tomatoes, cored and coarsely chopped
- 5 cup light chicken stock
- 1/2 lb. feta cheese, cut into eight equal pieces
- 1 lemon, zested and juiced
- 1 Tbsp. dried oregano
- 1/4 cup fresh parsley, chopped
- 1/2 cupextra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
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Preparation:
- Discard any beans that may have floated to the surface during soaking. Drain and rinse beans.
- GPlace a 4-quart sauce pan over medium heat. Add olive oil, onions, celery, and carrots. Season with salt and stir continuously for approximately 3 minutes. Reduce heat and cover. Cook until onions are translucent, approximately 8 to 10 minutes over low-medium heat.
- Add bay leaf, thyme, and tomatoes. Add beans to pot, followed by chicken stock. Adjust heat to medium-high and bring to a simmer. Skim any foam that forms on the surface. Simmer on low-medium heat, uncovered until beans are fully cooked and tender. Once beans are done cooking, adjust seasoning with salt and pepper.
- In a small bowl, mix the lemon zest, juice, oregano, parsley and oil. Chill the gremolata.
- Place oven rack on the highest level. Turn broiler on approximately 15 minutes before you plan to serve. Arrange feta slices on an oven proof baking tin. Brush lightly with oil and place directly under the broiler. Broil until cheese gets slightly brown and soft, approximately 3 minutes. Remove from oven and immediately drizzle with gremolata. Allow the cheese to cool for 1 to 2 minutes.
- Pour soup into bowls. Using a spatula, arrange cheese on top of soup. Drizzle with extra gremolata and serve.
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