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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute
onion, carrots and garlic until vegetables are soft but not browned, 10-15
minutes. Add drained beans and boiling water to stockpot; add thyme, bay
leaves and parsley. Cover and cook over low heat, adding boiling water
occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking
time varies with age of beans). When beans are soft add salt and pepper.
For thicker soup remove about 1 1/2 cups of beans, puree in food processor
or blender, and return to pot. For thinner soup add hot water (or crushed
canned tomatoes with juices). Correct seasonings. Transfer soup to tureen
or individual bowls. Garnish with chopped parsley or croutons and drizzle
with a good green olive oil. Makes 8 servings.
Notes: This recipe can be adapted to almost any kind of bean (cannellini,
Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities).
| Ingredients:
1 Tablespoon(s) Extra-virgin olive oil
1 large Onion; coarsely chopped
2 medium Carrots; peeled and chopped
1 large Garlic clove; crushed
2 Cup(s) Dried beans; soaked
8 Cup(s) Boiling water; (8 to 10)
1 Tablespoon(s) Fresh thyme
1 Bay leaves
1/4 Cup(s) Italian parsley |
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