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Mediterranean bean soup
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| Artist: |
_ |
| Categories: |
Mediterranean, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Extra-virgin olive oil (1 | | | -to 2) | | 1
| large | Onion, coarsely chopped | | 2
| med | Carrots, peeled and chopped | | 1
| large | Garlic clove crushed | | 2
| cup | Dried beans soaked & drained | | 8
| cup | Boiling water (8 to 10) | | 1
| tbsp | Fresh thyme (or 1 teaspoon | | | -dried) | | 1
| | Bay leaves | | 1/4
| cup | Italian parsley (plus more | | | -for | | | Garnish), chopped | | | Salt, to taste | | | Freshly ground black | | | -pepper to taste | | | Croutons for (optional) for | | | -garnish | | | Green olive oil (opt | | | -ional) for garnish |
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Procedures:
| 1 | Recipe by: modern maturity, march/april 1995 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 | | 2 | minutes. | | 3 | Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley. | | 4 | Cover and cook over low heat, adding boiling water occasionally if necessary, 1 ?- 3 hours or until beans are soft (cooking time varies with age of beans). | | 5 | When beans are soft add salt and pepper. | | 6 | for thicker soup remove about 1 ?cups of beans, puree in food processor or blender, and return to pot. | | 7 | For thinner soup add hot water (or crushed canned tomatoes with juices). | | 8 | Correct seasonings. | | 9 | Transfer soup to tureen or individual bowls. | | 10 | Garnish with chopped parsley or croutons and drizzle with a good green olive oil. | | 11 | Makes 8 servings. | | 12 | notes: this recipe can be adapted to almost any kind of bean (cannellini, | | 13 | great northern, anasazi, _pinto_, pinquito, etc. | | 14 | Are all possibilities) |
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