WHITE BEAN SOUP w/CARROTS, CELERY & RRP

By BobD

Ingredients

• 1 pound dried white beans, soaked for six hours or overnight in 2 quarts water
• 2 medium onions, preferably red spring onions, one halved, the other chopped
• 1 cup diced carrots
• 1 cup diced celery
• 1 bay leaf
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves, minced
• 2 teaspoons paprika
• 2 large red bell peppers, roasted, peeled, and diced
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh mint
• Freshly ground pepper
• 2 to 3 tablespoons fresh lemon juice (optional)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Drain the beans and combine with the halved onion, the bay leaf, and 2 quarts water in a large soup pot or Dutch oven. Bring to a gentle boil, cover, reduce the heat and simmer one hour. Remove the halved onion and discard.

2. Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion, carrots and celery. Cook, stirring, until tender, about five minutes. Add a pinch of salt, and stir in the garlic and paprika. Continue to cook, stirring, for another minute until fragrant. Stir into the beans. Add the peppers and salt to taste. Simmer, covered, for another 30 minutes to an hour. The beans should be tender and the soup thick.

3. Stir in the parsley and mint, and simmer another five minutes. Add pepper, and adjust salt. Stir in the lemon juice, taste and adjust seasonings, and serve.

Advance preparation: The soup can be prepared through step 2 and kept for three or four days in the refrigerator. It also freezes well. Add the herbs and lemon juice close to serving time.