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Giant White Bean Soup

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Ingredients

  • Parsley Sauce:
  • 1 lb. Dried gigandes or Italian Corona Beans Bouquet garni
  • 6 Cloves garlic peeled
  • 1 large onion1 large carrot
  • 1/2 leek
  • Olive oil
  • Sea Salt
  • Freshly ground pepper
  • 4 Cups Italian parsley leaves
  • 1/2 cup butter, melted
  • 2 cloves garlic

Details

Preparation

Step 1

Soak the beans 12-14 hrs. Place in a heavy bottom pot and cover with 2 in. of water, add garni and garlic and bring to a boil. Simmer 1-1 ½ hrs. Towards the end of cooking, finely chop the onion, carrot and leek. Heat 2 tbls. olive oil and cook vegetables until the onions turn golden. (About 5 mins.)

Remove the garni, add the vegetables to the beans and simmer until the beans are very tender. (About 30 Mins.) Season with salt and pepper.

Drain ¾ of the liquid and reduce until is a medium-thick consistency and return the liquid to the beans. Add the parsley sauce, toss and serve immediately.

Parsley Sauce

Combine the parsley, butter and garlic in a food processor and pulse until finely chopped.

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