Ingredients

How to make it

  • Place beans in bowl and cover with water and let soak overnight.
  • Drain beans and place in large pot. Add the 5-7 cups of water, olive oil, sage, thyme, and peppercorns. Bring to a simmer and reduce heat to med-low. Simmer uncovered 1 1/2 hrs. Mix in kosher salt to taste. Continue to simmer till beans are tender and done, adding more water if needed, for about 30 minutes. Cool beans in liquid 1 hr.
  • Transfer beans to separate bowl with slotted spoon reserving 3/4 cup of liquid but discarding garlic, sage, thyme and peppercorns. Season beans to taste and drizzle with a little olive oil if desired.
  • Rinse out large pot used for beans and heat up 3 tbs olive oil in it. Saute onions, celery, carrot and garlic until soft. Add the 3 1/2 cups water, beans, reserved 3/4 cup cooking liquid, and tomato and bring to a simmer. Reduce heat to med-low and simmer 25 minutes, stirring occasionally. Mix in pasta, spinach and herbs de provence. Cook until pasta is just tender 10 minutes or so. Season with kosher salt and fresh ground pepper.
  • Ladle soup into bowls. Sprinkle with green onions and drizzle with olive oil. Yum!

Reviews & Comments 6

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    " It was excellent "
    californiacook ate it and said...
    Looks & sounds Fabulous!
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    " It was excellent "
    valinkenmore ate it and said...
    Looks wonderful!
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  • lilliancooks 5 years ago
    This sounds like it has tons of flavor! It looks perfect also!!!
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    " It was excellent "
    hezzytantcook ate it and said...
    What wonderful flavours to corral into one bowl! We used to have soup night once a week (Wednesdays)...but you know, I could make that twice weekly.;o)
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    " It was excellent "
    cuzpat ate it and said...
    Yum Yum Yum!!!
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    " It was excellent "
    chefelaine ate it and said...
    What else can I say but YUMMMMMMMMMMMMMMM > and HIGH FIVE! :+D
    Was this review helpful? Yes Flag

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