White Bean Soup

White Bean Soup

A simple soup for cold days.

White Bean Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


2 cups white beans, soaked overnight and drained
2 Tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 garlic clove, minced
rind of parmesan
salt and pepper


In a soup pot, heat the oil, add the onion, carrot and celery and fry on medium heat for about 5 minutes. Add the beans, 10 cups of water, garlic and cheese rind. Bring to a boil, and simmer until the beans are tender, maybe 60 to 90 minutes. Purée 1 to 2 cups of the beans and return them to the pot. Remove the cheese rind and add salt and pepper to taste.

1 comment:

Jeanne said...

I am a soup addict during the winter! This sounds divine.