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White Bean Soup

Greek.Cookery's picture
Ingredients
  White beans 14 Ounce, soaked overnight in cold water (Medium Sized Such As Cannellini, 400 Gram)
  Onions 1 Pound, thinly sliced (500 Gram)
  Fruity olive oil 3 Tablespoon
  Sugar 1⁄2 Teaspoon
  Carrots 8 Ounce, sliced or diced (250 Gram)
  Celery stalks 6 , chopped (Use Celery Tops And Leaves)
  Garlic 3 Clove (15 gm), sliced
  Savory 4 Tablespoon, finely chopped (Use Fresh)
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Hot red chilies/1/4-1/2 teaspoon cayenne pepper, to taste 1 Small (Fresh, Whole)
  Salt To Taste
Directions

Drain the beans, cover them with fresh water and boil for 10 minutes.
Drain them and just cover again with hot water.
Bring them back to the boil, cover and simmer for about 1-1 1/2 hours, until tender.
While the beans are simmering, saute the onions in the olive oil until they turn red-brown, adding splashes of water to keep them from burning.
Sprinkle the onions with sugar, and cook for a minute to caramelize, stirring occasionally.
Add the carrots, celery, sliced garlic, savory, bay leaf, clove and chilli or cayenne.
Saute for 2-3 minutes.
When the beans are tender add the sauteed vegetables and 2.4 litres (4 pt) water and bring back to the boil.
Simmer for 15 minutes, until the beans are very soft.
Add salt to taste and serve with Garnish with a small sprig of rosemary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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