Monday, November 19, 2012

Meatless Monday: White Bean Soup (recipe, pareve)

White Bean Soup P Serves: 10
This soup is so full of flavor and so satisfying that you could just add some fabulous bread and make it a meal!
3 medium onions
5 cloves garlic
1/2 cup olive oil
2 ounces dried porcini mushrooms-soaked in ½ cup water
1 pound dried white beans-soaked according to package directions and drained
4 cups vegetable broth
3 ½ cups water
1 teaspoon sea salt
3 large branches rosemary
2 bay leaves
Large soup pot with cover
Peel and quarter onions. Slice thinly. Peel garlic cloves and mince them.
Heat olive oil in soup pot over medium flame. Add onions and garlic and sauté until onions are translucent.
Slice large porcinis. Leave the small ones whole. Add mushrooms and soaking liquid to onions and stir once. Add remaining ingredients. Stir well. Bring soup to a boil and then reduce to a simmer. Cover pot and simmer for 45-60 minutes or until beans are soft. Remove rosemary branches and bay leaves. Taste. Adjust seasoning if necessary.  Serve hot.

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