Basic White Bean Soup

Kathleen Flinn

This recipe is meant to demonstrate how to use the above formula using a simple bean soup. I've corresponded the steps in this recipe to the method described above. You'll want to start a soup like this with dried beans; canned beans won't stand up to the long cooking. The natural starch released in the beans will make the soup thicken as it cooks; if it gets too thick, simply add some water.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Soup

Servings 8 servings

Ingredients

1 medium onion chopped
2 or 3 carrots chopped
3 ribs of celery chopped
2 garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
1 14 oz. can pureed tomatoes
1 teaspoon thyme
1 bay leaf
1 lb. white beans soaked
2 quarts chicken stock
1 cup cooked meat such as shredded chicken, diced cooked sausage, crumbled bacon or ham (optional)
1/2 teaspoon cayenne
3 tablespoon chopped fresh parsley optional
3 slices cooked bacon crumbled (optional)

Instructions

) Heat two tablespoons oil in a stock pot over medium heat.
) Saute the onion, carrots, celery and garlic until softened about five minutes. Add half the salt and a few cranks of black pepper.
) Add the herbs, bay leaf.
) Add the beans.
) Add the stock, water and tomatoes. Bring to a boil, reduce to a simmer and partially cover. Cook for about two to three hours or until the beans soften, adding additional water if needed if it gets too thick.
) Add the chicken, sausage, bacon or ham (optional). Cook for an additional 10 minutes
) If you want a smoother texture, you can puree some of the beans. Add the cayenne. Taste and add the additional salt if desired, along with more pepper, thyme or other seasoning.
) Garnish with chopped fresh parsley, if desired