Monday, December 6, 2010

White Bean Soup

This soup is a delectable mix of white beans, vegetables and herbs -- economical, healthy and satisfying. It uses common pantry ingredients and comes together quickly.

3 cans(15 ounce) white beans
2 bay leaves
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
6 medium tomatoes, finely chopped
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 teaspoon fresh thyme leaves
3 cups hot water
1 cube vegetable bouillon
black pepper (optional)
salt (to taste)

1. Puree about half of the beans in a food processor or blender, adding a little water if necessary, to create a smooth paste.

2. Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and celery, season with salt and pepper, and cook another 8 minutes. Pour in hot water, cube of bouillon, beans and bean puree, tomatoes, and thyme, and bring to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes. Serve hot.

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