book: creamy white bean soup

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Creamy White Bean Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 large onion -- diced

1 celery stalk -- diced

1 large all-purpose potato -- peeled, diced

1 pound dried white beans -- rinsed, picked

over, soaked overnight in

water to cover generously, and drained

6 cups vegetable stock -- or water

2 bay leaves

2 teaspoons minced fresh tarragon leaves -- (1 tsp dried)

Salt and freshly ground black pepper

Minced fresh parsley leaves -- for garnish

 

1. Heat the oil in a large saucepan over medium heat. Add the onion and celery,

cover, and cook, stirring a few times, until softened, about 5 minutes. Add the

potato, beans, stock, and bay leaves and bring to a boil. Reduce the heat to low

and simmer, partially covered, until the beans are soft, 1 1/2 to 2 hours. If

the soup becomes too thick, add more water. Remove and discard the bay leaves.

Stir in the tarragon and season, to taste with salt and pepper.

 

2. Transfer 2 cup the soup to a blender or food processor and process until

smooth. Stir back into the soup and taste to adjust the seasonings.

 

3. Ladle the soup into bowls, sprinkle with parsley, and serve. Serves 6

 

Source:

" Vegetarian Meat and Potatoes Cookbook (Robertson 2002) "

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Per Serving (excluding unknown items): 480 Calories; 9g Fat (17.2% calories from

fat); 24g Protein; 78g Carbohydrate; 22g Dietary Fiber; 2mg Cholesterol; 1644mg

Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

 

NOTES : Buttery white beans and creamy potatoes make a smooth and sultry soup.

The secret to the great texture of this soup is pureeing a portion of it. The

soup also lends itself well to the flavors of different herbs. I use tarragon

here, but sage, thyme, or basil would also be a good choice.

 

Nutr. Assoc. : 0 0 0 0 3131 0 0 0 0 3412 0 3394

 

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