Friday, December 28, 2012

{soups-salads-and-salad-dressings} White Bean and Vegetable Soup

 

White Bean and Vegetable Soup
3 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
2 cloves garlic
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
2 cups sliced carrots
8 small red potatoes, chopped
1 pound dried white beans, i.e. Great Northern, soaked in enough cold
water to cover them by 2 inches overnight and drained
5 cups vegetable or chicken stock
1 cup white wine
1/2 cup chopped parsley
Parmesan, freshly grated
In a large pot heat olive oil over moderately high heat and cook onion,
celery, bay leaf, thyme and rosemary, stirring occasionally until onion
and celery are translucent. Add minced garlic and cook for 1 minute. Add
the carrots, red potatoes, beans, stock and 5 cups of water and bring
soup to a boil. Reduce heat and simmer soup, covered, for 1 1/2 to 2
hours, or until beans are tender. Stir in the wine and additional stock
or water to achieve desired consistency. Remove bay leaf. In a blender
puree 2 cups of the soup until smooth and stir into soup. Adjust
seasoning with salt and pepper and stir in parsley. Serve soup with
Parmesan.

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