Creamy White Bean Soup
|Dried white beans||3⁄4 Cup (12 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onions||1 1⁄2 Cup (24 tbs), thinly sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Carrot||1⁄2 Cup (8 tbs), chopped|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Veal stock/Chicken stock||5 Cup (80 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Basil||1 Teaspoon, minced|
|White pepper||1⁄4 Teaspoon|
|Half and half||1 Cup (16 tbs)|
Cook beans in water and salt 1 hour, adding more water if needed.
Cook vegetables and parsley in oil and butter, covered, 30 minutes.
Do not brown.
Add stock, tomato sauce, basil, pepper and beans with their liquid.
Cover, bring to boil, lower heat and simmer 1 hour or until beans are tender.
Puree, reheat with cream and adjust seasonings to taste.