White Bean Soup
A simple soup for cold days.
White Bean Soup
Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison
Ingredients:
2 cups white beans, soaked overnight and drained
2 Tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 garlic clove, minced
rind of parmesan
salt and pepper
Method:
In a soup pot, heat the oil, add the onion, carrot and celery and fry on medium heat for about 5 minutes. Add the beans, 10 cups of water, garlic and cheese rind. Bring to a boil, and simmer until the beans are tender, maybe 60 to 90 minutes. Purée 1 to 2 cups of the beans and return them to the pot. Remove the cheese rind and add salt and pepper to taste.
Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison
Ingredients:
2 cups white beans, soaked overnight and drained
2 Tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 garlic clove, minced
rind of parmesan
salt and pepper
Method:
In a soup pot, heat the oil, add the onion, carrot and celery and fry on medium heat for about 5 minutes. Add the beans, 10 cups of water, garlic and cheese rind. Bring to a boil, and simmer until the beans are tender, maybe 60 to 90 minutes. Purée 1 to 2 cups of the beans and return them to the pot. Remove the cheese rind and add salt and pepper to taste.
1 comment:
I am a soup addict during the winter! This sounds divine.
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