Monday, December 31, 2012

White Bean Soup!

This soup was good in a healthy sort of way, has a bit of an earthy taste. It's all beans and veggies so there is nothing unhealthy to give it that delicious flavor bacon. I liked it, especially with a shot of hot sauce. Mr. Lawyer was not a huge fan I think but is still eating it because it is healthy. It was an interesting change but it doesn't come close to our delicious and favorite tomato-orzo soup!
White Bean Soup
(from epicurious) 
2 cups dried Great Northern or other small white beans, rinsed and picked over
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leeks (white and pale green parts only)
1 large tomato, halved, seeded, and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
6-8 cups homemade chicken stock or canned low-salt chicken broth, or more as needed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup half-and-half
Salt and freshly ground black pepper
1. Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.
2. Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.

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