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Tuesday, October 26, 2010

Recipe: White Bean Soup w/Vegetables

Makes 4 servings
Time: at least 1-1/2 hours

Less pure than the proceeding, but more flavorful. Vary the vegetables as you wish.

1 C navy, pea, or other dried white beans, washed & picked over
6 C chicken, beef, or vegetable stock, or water, plus more if necessary
2 carrots, peeled & roughly chopped
1 medium turnip or parsnip, peeled & roughly chopped
1 potato, peeled & roughly chopped
1 celery stalk, roughly chopped
3 or 4 sprigs fresh parsley, plus minced fresh parsley leaves for garnish
½ t fresh rosemary or thyme leaves or ¼ t dried
2 T butter or extra-virgin olive oil (optional)
Salt & freshly ground black pepper to taste

Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb. When it boils, turn the heat down to medium-low and cover partially. Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
Put the mixture through a food mill or strainer, or puree it in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Reheat, adding more stock or water if necessary to achieve the consistency you like. Stir in the butter or oil, season with salt and pepper, garnish, and serve.

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