White Bean Soup (SB)

By hmp13

Ingredients

• 3/4 cup dried white beans, soaked in cold water overnight
• 2 to 3 tablespoons oil
• 2 large chopped onions, chopped
• 4 celery stalks, chopped
• 1 parsnip, chopped
• 1 quart vegetable stock
• Salt and pepper
• Chopped fresh cilantro and paprika, to garnish

Preparation

Step 1

Drain the beans and boil rapidly in fresh water for 10 minutes. Drain, cover with more fresh water and simmer for 1 to 2 hours until soft. Reserve the liquid and discard any bean skins on the surface.

Heat the oil in a heavy pan. Add the onions, celery and parsnip and sauté for 3 minutes.

Add the cooked beans and stock and continue cooking until the vegetables are tender. Leave the soup to cool slightly and, using a food processor or hand blender, blend the soup until it is velvety smooth.

Reheat the soup slowly, gradually adding some of the bean liquid or a little water if it is too thick. Season to taste.

To serve, transfer the soup into warm bowls. Garnish with fresh cilantro and paprika.