Bean Soup
From sunny 16 years ago
- 90 minutes to make
- Serves 6
This is a very hearty soup. Great with crusty rustic white bread.
Ingredients
- 1 1/2 c dried small white (navy) beans pick over; discard damaged shopping list
- 3 T olive oil shopping list
- 1 sweet yellow onion; minced shopping list
- 1 Carrot; wash; finely chopped shopping list
- 1 celery stalk; finely chopped shopping list
- 1 t Fresh rosemary; minced shopping list
- 7 c chicken or vegetable stock or water shopping list
- salt & pepper to taste shopping list
- 1 c Parmesan; freshly grated shopping list
How to make it
- Soak the beans in lots of water for at least three hours. Drain.
- Cook the onion, carrot and celery in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender - about an hour and a half. Cool slightly.
- Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings.
- Ladle the soup into bowls and garnish with cheese and serve at once.
People Who Like This Dish 7
- JABNJENN Nowhere, Us
- leemoney Nowhere, Us
- rml VA
- sherman Tulalip, WA
- caramia US.
- organicmama CA
- mbeards2 Omaha, NE
- naturesmitten Vancouver, WA
- green_tara Forks, WA
- tammysunshine5 Albuquerque, NM
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The Rating
Reviewed by 4 people-
This does sound hardy, thanks for sharing!
organicmama
in loved it
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Sunny you dear woman I LOVE bean soup and this recipe look fantastic!! I am definately going to try this one tomorrow ....seeing we now have snow and Ice this will be great for the cold days ahead......Thank you
caramia
in loved it
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Wonderful recipe! My Mother makes a similar version but she adds 1 cup of tomato sauce. I'm not sure if that's necessary. I Love the addition of Rosemary.
rml
in loved it
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