Instructions
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Combine first six ingredients (yellow onions, carrots, celery stalks, bay leaf, black peppercorns and water) in a heavy bottomed pan and bring to a simmer. Cook for 45 minutes.
While the stock is cooking, toast the rice in a dry pan until it’s medium brown.
When the stock is finished, add the toasted rice. Allow to cool for half an hour.
Stain stock and put in a pot. Bring back to a simmer. When the stock is simmering, turn off heat and add the green basil. Let the basil steep for at least 20 minutes, or up to an hour. Stain stock again. Add salt to taste.
Add zucchini, cooked onion and beans to the vegetable stock and bring to a simmer. Cook for 5 minutes. Adjust seasoning again. (I like to add salt to recipes several times throughout the cooking process. I find this make a more balanced finished dish.)
Divide marinated cherry tomatoes between eight warm bowls and ladle soup on top.
Spoon Jordan Estate Extra Virgin Olive Oil onto the soup. Garnish with purple basil and finish with sliced truffles.