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Prep 15 mins
Cook 2 hrs
This sturdy, but tasty bean soup is from the Williams-Sonoma Kitchen Library, "Beans & Rice". Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil.
- 1 1⁄2 cups dried small white navy beans
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, minced
- 7 cups chicken stock or 7 cups vegetable stock
- salt, to taste
- fresh ground pepper, to taste
- 1⁄2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.