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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 12 |
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Directions: 1 x Lemon, juice of
1 x Lemon Zest
In a large pot, saute onions in olive oil on medium-high, stirring often, until translucent and soft, about 5 minutes. Stir in garlic and saute for 2 to 3 minutes. Add wine and stir for about 1 minute. Add beans, stock, bay leaves, and bring to a boil. Reduce heat to medium and simmer for about an hour until beans are just tender. Stir in celery and carrots and simmer for 20 minutes. Add salt, pepper, saffron, zest, and juice, and simmer for 10 to 20 minutes more.
| Ingredients:
3 Cup(s) Chopped onions
2 Tablespoon(s) Olive oil
6 Cloves garlic, chopped
1 Cup(s) Dry white wine
1 1/2 Cup(s) Dried white beans, soaked
8 Cup(s) Vegetable stock or water
2 Bay leaves
2 Cup(s) Diced celery
2 Cup(s) Diced carrots
1 Teaspoon(s) Salt, (or to taste)
2 Teaspoon(s) Cracked black pepper
12 Threads saffron |
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