Prep 10 mins
Cook 48 hrs
From my collection of handwritten recipes. Note: Beans need to be soaked 1 hour or overnight.
- 2 cups dried white beans (great northern or navy)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 6 garlic cloves, coarsely chopped
- 6 cups vegetable stock
- 2 large carrots, sliced
- 1 tablespoon chopped fresh sage (or 1/2 tsp. dried sage)
- salt and pepper
- Place the beans in a large saucepan and generously cover with water. Bring to a boil. Boil about 2 minutes, then remove from heat. Allow to soak for at least 1 hour or overnight. Drain the beans, rinse thoroughly under cold water, then drain the beans again. In a 4 quart saucepan, heat the oil over moderate heat. Add onion and garlic and about 2 Tblsp. of stock, and saute about 5 minutes, until softened but not browned. Add carrots and sage and saute stirring, about 2 minutes longer. Add the soaked beans and the remaining stock and bring to a boil. Simmer the soup, partially covered and stirring occasionally, about 1 1/2 hours, until the beans are quite tender. Remove the soup from the heat. Transfer about 1 1/2 cups of the beans to a blender or food processor and puree until smooth. Add about 1/2 cup of the liquid and process to combine. Return puree to the soup and season with salt and pepper. Return the soup to the heat and simmer about 3 minutes longer. Sprinkle with fresh basil.
A nice winter warmer. I like the simplicity of the ingredients and the easy preparation. My beans did take quite a while to soften up. Next time I'll soak them overnight and not just the minimum hour recommended to see if that makes a difference.