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White Bean & Vegetable Soup

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Ingredients
  Dried white beans 2 Ounce, soaked overnight in plenty of water (500 Gram, Such As Haricot Beans Or Greek Fasolia Gigantes)
  Olive oil 4 Tablespoon
  Carrots 2 , peeled, finely chopped
  Onion 1 Large, peeled, finely chopped
  Celery sticks 2 , peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled, finely chopped
  Salt To Taste
  Ripe plum tomatoes 6 , skinned, deseeded and finely chopped
  Tomato puree 1 Tablespoon
  Dried oregano 1 Teaspoon
  Flat leaf parsley 1 Cup (16 tbs)
  Extra virgin olive oil 1 Tablespoon
  Crumbled feta 1 Tablespoon
Directions

1. Drain the white beans, tip into a saucepan and pour over fresh cold water to cover generously. Bring to a simmer over a medium heat and skim off the scum and froth from the surface. Simmer for about 1 hr.
2. Heat the olive oil in another saucepan. Add the carrots, onion, celery, garlic and some seasoning. Cook, stirring frequently, over a medium-high heat for 6-8 mins until the vegetables begin to soften. Add the chopped tomatoes, tomato puree and dried oregano. Stir over the heat for another 1-2 mins, then tip the contents of the pan into the pot of beans. Add a little more water if necessary to ensure that everything is covered, then simmer for 30-45 mins more until the beans are soft if the soup becomes too thick, dilute it with a splash of hot water.
3. To serve, ladle the soup into warm bowls and scatter over the chopped parsley. If you wish, drizzle each bowl with a little olive oil and top with some crumbled feta. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
6

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