White bean soup is a staple main-course in Italian gastronomy and New England kitchens. Use navy or great northern beans, which are easily found on supermarket shelves.
|Dried navy beans/Great northern beans||2 Cup (32 tbs) , picked over, soaked in water to cover overnight and drained|
|Bacon strips/1 ham bone||3 , cooked until the fat is rendered but not crispy, drained on a paper towel and chopped|
|Yellow onion||1 Small , finely chopped|
|Celery rib||1 , minced|
|Carrot||1 Small , minced|
|Bouquet garni||1 (dried oregano, 3 sprigs fresh flat leaf parsley, 1/2 fresh sage leaf and 1 bay leaf, wrapped in cheesecloth and tied with kitchen twine)|
|Chicken broth/Water||6 Cup (96 tbs)|
|Salt/Tamari / another soy sauce||To Taste|
|Freshly ground black pepper||1/4 Teaspoon (adjust quantity as per taste)|
1. Combine the beans, bacon, onion, celery, carrot, bouquet garni, and
broth in the slow cooker. Cover and cook on LOW for 8 to 9 hours.
2. Remove the bouquet garni and bone, if using, and discard. Puree about
one third of the soup in a food processor or with a handheld immersion
blender. Season with salt, then add the pepper and cream, if using, cover,
and continue to cook on LOW for 15 minutes longer. Ladle into soup
bowls and serve hot.
Cooker: Medium or large round
Setting and cook time: LOW for 8 to 9 hours; seasonings and cream added during last 15 minutes.
This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.