White Bean And Vegetable Soup
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil2 cups
Onion (chopped)2 cups
Celery (chopped)2 cloves
Garlic1
Bay Leaf1 tsp
Dried Thyme2 cups
Carrot (sliced)8 small
Red Potatoes (chopped)5 cups
Vegetable1 cup
White Wine1 cup
Parsley (chopped)Directions:
1
In a large pot heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme, and rosemary, stirring occasionally, until onion and celery are translucent
2
Add minced garlic and cook for 1 minute
3
Add the carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil
4
Reduce heat and simmer soup, covered, for 1 1/2 to 2 hours, or until beans are tender
5
Stir in the wine and additional stock or water to achieve desired consistency
6
Remove bay leaf
7
In a blender puree 2 cups of the soup until smooth and stir into soup
8
Adjust seasoning with salt and pepper and stir in parsley
9
Serve soup with Parmesan