Ingredients: |
Ingredients: BEANS:
2 cups soaked or canned cannellini or great northern white beans
2 sprigs fresh or 1/4 tsp dried rosemary
1/4 tsp fresh or 1/8 tsp dried sage
2 sprigs fresh or 1/4 tsp dried thyme
4 cloves garlic, smashed
1/2 tsp sea salt
SOUP:
2 tbsp extra-virgin olive oil
1 3/4 cups yellow onion, finely chopped
1 1/2 cups carrots, peeled and diced
1 1/2 cups celery, diced
Sea salt
2 tbsp garlic, finely chopped
1/4 tsp fresh or 1/8 tsp dried thyme
1/8 tsp fresh or pinch of dried sage
1/8 tsp fresh or pinch of dried oregano
8 cups low-sodium chicken stock
Parmesan cheese
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Directions: |
Directions:Rinse beans and place in a pot. Cover with 3 inches of water and add a sachet of rosemary, sage, thyme and garlic. Bring to boil then cook at low simmer 45 minutes to an hour. When beans are tender but still al dente, add salt to pot. Meanwhile, in large pot, heat olive oil over medium heat. Add onions and a pinch of salt. Saute until golden. Add carrots, celery and 1/4 tsp salt. Saute 3 minutes. Add garlic, thyme, sage and oregano, and saute 2 minutes. Add 1/4 cup of chicken stock. Allow liquid to evaporate. Add 6 cups more of stock and drained beans. Simmer 20 minutes. Add more stock if necessary. You may add a squeeze of lemon juice or a final pinch of salt for taste. Serve with a sprinkle of Parmesan cheese.
TIME-SAVING TIP:It's okay to use canned beans. Just give them a rinse, a squeeze of lemon and a pinch of salt to freshen them up. |
This recipe for White Bean Soup is from