Kitchen Detective: ; with Tuscan Bean Soup, Less Is More; Soak Beans Before Cooking for Best Texture

Summary

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Once in a while a restaurant surprises you. We recently ordered a bowl of Tuscan White Bean Soup at Pomodoro, a new restaurant in Brookline Village, Mass., and were struck by the utter simplicity of the notion (and the rich flavor). This is a case of less is more, reminding us once again that a few good ingredients, even when cooked in water rather than stock, can make a great meal.

We called to get the recipe from the proprietor, Siobhan, and the soup turned out to be more of a minestrone in nature: beans, potato, carrot, zucchini, leek, celery, kale - you get the idea. The soup is topped with grilled bread and Parmesan.

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Extract

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Kitchen Detective: ; with Tuscan Bean Soup, Less Is More; Soak Beans Before Cooking for Best Texture

We started our testing with the Navy beans. For the absolute best texture we found beans should soak overnight. Unsoaked beans are pretty good, just not as creamy in texture. In terms of cooking time, the soaked beans tak...

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