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Three Bean Soup

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Ingredients

  • 1 c dried pinto beans
  • 1 c dried kidney beans
  • 1 c dried white beans
  • 2 T olive oil
  • 2 med. Onions, finely chopped
  • 2 med. Carrots, peeled and finely chopped
  • 2 med. Celery finely chopped
  • 1 lb can diced tomatoes
  • 8 cups chicken broth
  • 2 cups water
  • 3 garlic cloves, minced
  • 1/4 cup finely chopped parsley
  • 1 bay leaf
  • Gremolata: Combine in bowl and add to soup
  • 2 garlic cloves, minced
  • 1/4 cup parsley
  • Zest of 1 lemon, finely chopped

Details

Servings 8

Preparation

Step 1

- In a large bowl combine beans and cover with cold water and soak overnight.
- In large soup pot, heat oil and sauté onions about 3 min. Add celery and carrots and continue 3 more min.
- Add beans, tomatoes, broth water, garlic, parsley and bay leaf. Cover and bring to boil.
- Reduce heat to med. And simmer about 1 hour until beans are tender. Remove bay leaf
- Place half of soup in blender and process until pureed. Return to pot and add remaining soup to puree.

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