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Bean Soup Provencale

Healthy.N.Fine's picture
Ingredients
  Dry navy beans 1⁄2 Cup (8 tbs), soaked overnight
  Water 4 Cup (64 tbs)
  Bay leaf 1
  Olive oil 2 Tablespoon
  Onion 1 Medium, diced small
  Carrot 1 , diced small
  Celery stalk 1 , diced small
  Leek 1 , diced small
  Zucchini 1 Small, diced small
  Tomato 1 , peeled, seeded and diced
  Potato 1 Medium, diced small
Directions

Cook the beans in the water with the bay leaf until tender, about 1 hour.
In a large saucepan, heat oil over medium heat; ad onion, celery, carrot, leek and zucchini.
Sweat for 5 minutes! Add tomato and water; simmer 20 minutes.
Add potato and simmer until all vegetables are tender.
Drain cooked beans and add to soup.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Bean

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