White Bean SoupFrom borinda 6 years ago
- 1 pound dry navy beans shopping list
- 3 yellow onions, peeled and sliced shopping list
- about 1/4 cup olive oil (more for garnish if you like) shopping list
- 3 small cloves of garlic, peeled and chopped shopping list
- 1 small parsnip, peeled and chopped finely shopping list
- 1 sprig of fresh rosemary, several inches long (from my garden smells divine) and one bay leaf shopping list
- 2 quarts homemade chicken stock shopping list
- kosher salt to taste shopping list
- Freshly ground pepper to taste shopping list
How to make it
- In a deep bowl cover the dry beans with at least a couple of inches of water covering them. Cover the bowl and chill in refrigerator at least six hours. I like to set it up before retiring at night. When you're ready to cook, drain the beans well in a collander.
- In a stockpot over medium heat cook the onions in the 1/4 cup of live oil until they are translucent. Add the parsnip and cook a moment before adding the garlic and simmer just two to three minutes more so the garlic isn't ruined.
- Stir in the stock, rosemary, and bay leaf. Bring to a boil and then cover and simmer about 45 minutes. I find myself slowly adding Kosher salt to bring up the taste and towards the end grind in pepper.
- Either puree to a chunky texture or use the hand-held blender. I love that as it is easy and not messy.
- When serving I like to sprinkle a few drops of olive oil on top and another small sprig of rosemary for the scent.
The Cookborinda SoCal, CA
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