Wednesday, January 2, 2013

White Bean Soup

White Bean Soup
(6 servings)


1 ½ cups Dried Cannellini or other white bean
1 Bay Leaf
5 tbsp. Olive Oil
1 medium Yellow Onion, finely chopped
1 medium Carrot, finely chopped
1 stalk Celery, finely chopped
3 medium Tomatoes, peeled & finely chopped
2 cloves Fresh Garlic, finely chopped
1 tsp. Fresh Thyme (or ½ tsp. dried)
3 ½ cups Boiling Water
1 tsp. Salt
½ tsp. Black Pepper
extra virgin olive oil, to serve


Pick over beans carefully, discarding any stones or other particles.  Soak the beans over night in a large bowl of cold water.  Drain.  Place beans in a large saucepan of water, bring to a boil and cook for 20 minutes.  Drain and repeat the process again only just cover the beans and add the bay leaf.  Cook until tender (about 1-2 hours), remove bay leaf and drain.  Puree about ¾ of beans in a food processor adding a little water if needed.  Heat oil in a large saucepan over medium heat then stir in the onions.  Cook until they soften and add the carrots and celery.  Cook an additional 5 minutes and then add the tomatoes, garlic and thyme.  Continue cooking another 6-8 minutes stirring often.  Pour in the boiling water and then stir in the whole beans and bean puree.  Season with the salt and pepper and simmer another 10-15 minutes.  Taste and adjust seasoning in needed.  Serve in individual bowls sprinkled with a little extra virgin olive oil.

Note:               You could use canned beans in place of the dried.  Just rinse and drain the beans before following directions starting with the pureeing of the beans.  You will need to add additional cooking time to soften the whole beans.  Something in the area of 30-60 minutes in additional cooking time.

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