This Soup Is Full of Beans

DEAR SOS: I have gone out of my way to eat the wonderful Tuscan white bean soup at Pit Fire Pizza Co. in North Hollywood. Is it possible to obtain the recipe?

DORIAN DAWSON

Pacific Palisades

DEAR DORIAN: Owner David Sanfield provided the recipe with the recommendation that the soup be allowed to stand in the refrigerator for one day to enhance the flavors. Reheat over low heat.

PIT FIRE PIZZA COMPANY’S TUSCAN BEAN SOUP

3 (15-ounce) cans Great Northern or cannellini beans

8 cups cold water

1 sprig rosemary

2 sage leaves

1 bay leaf

2 tablespoons extra-virgin olive oil

1 onion, diced (about 1 1/2 cups)

5 cloves garlic, minced

1/2 teaspoon dried basil

Salt, pepper

1/4 cup dry white wine

1 (15-ounce) can tomatoes with juice, chopped

1/4 pound Parmesan cheese, shaved

1/2 cup herbed croutons

Drain and rinse beans. Bring beans, water, rosemary, sage and bay leaf to boil in soup pot. Reduce heat and simmer, uncovered, until beans are very soft, about 20 minutes. Remove herbs. Set aside 1 cup beans.

Press remaining beans through fine grater or food mill, adding broth from pot as needed. Return to soup pot and cook over low heat until consistency of heavy cream.

Heat oil in skillet over medium heat. When hot, add onion, garlic, basil, 1 teaspoon salt and 1/4 teaspoon pepper and saute until soft, about 7 minutes. Add wine and cook until pan is almost dry. Add tomatoes and simmer over medium-low heat 10 minutes.

Add tomato-onion mixture to pureed beans in pot. Add reserved whole beans and cook, covered, over low heat 30 minutes. Thin with small amount of water if necessary. Season with salt and pepper to taste. Garnish each serving with few shavings of Parmesan cheese and croutons.

6 to 8 servings. Each of 8 servings:

309 calories; 388 mg sodium; 10 mg cholesterol; 8 grams fat; 41 grams carbohydrates; 18 grams protein; 4.10 grams fiber.

Beard’s Blondies

DEAR SOS: I have looked high and low, far and wide and can’t find my favorite James Beard recipe for chocolate brownies with walnuts. Can you help?

CY P. YEE

San Francisco

DEAR CY: Were they Beard’s blond brownies, which call for white chocolate? Dark chocolate can be substituted, however. Here’s the recipe from “The New James Beard,” (Alfred A. Knopf, 1981). Beard, the great American food authority and author, died in January 1985.

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JAMES BEARD’S BLOND BROWNIES

1/2 cup (1 stick) butter

1/4 pound white chocolate

2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup sifted flour

1/2 teaspoon salt

1 cup coarsely chopped walnuts, macadamia nuts or pecans

Melt butter and chocolate in 2-quart saucepan over low heat. Remove from heat and stir well. Stir in sugar, then beat in eggs and vanilla. Quickly stir in flour, salt and nuts until lightly mixed.

Spread in well-greased 10x8- or 12x9 1/2-inch baking pan. Bake at 325 degrees until lightly browned, about 35 minutes for smaller pan, 30 minutes for larger. Do not over-bake or brownies will lose chewy texture. Remove to rack to partially cool. Cut into squares with greased knife while still slightly warm.

About 25 brownies. Each brownie:

173 calories; 95 mg sodium; 28 mg cholesterol; 9 grams fat; 23 grams carbohydrates; 2 grams protein; 0.23 gram fiber.