Wednesday, November 30, 2011

White Bean Soup

3 (15oz) cans great northern white beans, drained and rinsed, separated
2 cups sliced yellow onions
2 tbs olive oil
1 garlic cloves, minced
1 tsp of dry rosemary, (in a cheese cloth bag)
1 quart vegetable stock
1 bay leaf
1 grated carrot
Handful of mushrooms
1 tsp kosher salt
1/2 tsp black pepper

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 minutes.  Add the garlic and cook over low heat for 3 more minutes.  Add 2 CANS of the drained white beans, rosemary, vegetable stock, and bay leaf, carrot and mushrooms.  Cover, bring to a boil and simmer for 30 minutes. Remove the rosemary and the bay leaf. 
Pass the 3/4 of the soup through the coarsest blade of a food mill, or pulse in food processor until coarsely pureed.
Return to pot, add remaining can of beans and reheat adding salt and pepper, to taste.

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