Giant White Bean Soup
By á-7894
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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