'Mediterranean' Bean Soup
1 tablespoon extra-virgin olive oil -- (1 to 2) 1 large onion -- coarsely chopped 2 medium carrots -- peeled and chopped 1 large garlic clove -- crushed 2 cups dried beans -- soake...
Ingredients
- 1tablespoonextra-virgin olive oil -- (1 to 2)
- 1large onion -- coarsely chopped
- 2medium carrots -- peeled and chopped
- 1large garlic clove -- crushed
- 2cups dried beans -- soaked & drained
- 8cups boiling water -- (8 to 10)
- 1tablespoonfresh thyme (or 1 teaspoon dried)
- 1bay leaves
Directions
- 1
1 tablespoon extra-virgin olive oil -- (1 to 2) 1 large onion -- coarsely chopped 2 medium carrots -- peeled and chopped 1 large garlic clov
- 2
saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes
- 3
Add drained beans and boiling water to stockpot
- 4
add thyme, bay leaves and parsley
- 5
Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking time varies w
- 6
When beans are soft add salt and pepper
- 7
For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot
- 8
For thinner soup add hot water (or crushed canned tomatoes with juices)