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Categories:
white beans cold water garlic sage salt olive oil carrots onions celery kale zucchini leeks potatoes basil tomato paste salt freshly ground black pepper chicken
Viewed: 52 - Published at: 9 years agoIngredients
- 2 1/2 cups dried white beans
- 9 cups cold water
- 6 whole garlic cloves plus 2 cloves minced
- 14 fresh sage leaves
- 1 tablespoon salt
- 8 tablespoons olive oil
- 2 carrots, minced
- 2 onions, minced
- 1 celery rib, minced
- 10 ounces kale, no ribs, finely chopped
- 2 zucchini, finely diced
- 2 leeks, thinly sliced (optional)
- 2 potatoes, finely diced
- 1 cup basil leaves (or add pesto later)
- 2 ounces tomato paste, dissolved in bean water
- 1 teaspoon salt
- Freshly ground black pepper
- 1 chicken bouillon cube or 1 cup chicken broth
Method
- Soak the beans overnight and drain.
- Cook the beans in 9 cups cold water with the whole cloves of garlic and the sage leaves. When the beans come to the boil, add 2 tablespoons olive oil, and turn heat down very low. Cover and don't look for 1 1/2 hours.
- Add salt and turn off burner at the same time. Let the beans sit, or, better yet, continue the next day.
- Saute onion, minced garlic, carrots, and celery over low heat for 20 minutes.
- Take out 1 cup beans and 2 1/4 cups cooking water. Puree the rest of the beans with a puree stick. Return whole beans to pot along with sauteed veg, kale, zucchini, leeks, potatoes, and basil leaves. Stir in tomato paste and add 1 teaspoon salt, pepper, some reserved bean liquid, and bouillon cube. Cover and cook slowly for at least 2 hours. At this point we transferred into a slow cooker.
- We served toast on the side instead of pouring soup over bread. We swirled a little pesto and freshly grated Parmesan into each serving bowl.
