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Categories:
pinto bean kidney beans white beans olive oil onions celery carrots chicken broth water tomatoes garlic fresh parsley bay leaf salt Parmesan cheese sour cream tomatoes
Viewed: 45 - Published at: 6 years agoIngredients
- 1 cup dried pinto bean, rinsed
- 1 cup dried red kidney beans, rinsed
- 1 cup dried small white beans, rinsed
- 3 teaspoons olive oil
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 2 medium carrots, pared, finely chopped
- 1 (46 ounce) can chicken broth
- 4 cups water
- 1 (16 ounce) can plum tomatoes, drained, seeded, coarsely chopped
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, finely chopped
- 1 bay leaf
- salt & freshly ground black pepper
- freshly grated parmesan cheese (to garnish)
- sour cream (to garnish)
- 1 medium tomatoes, diced, for garnish
Method
- Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans.
- Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened. Add celery and carrots and cook 3 minutes longer.
- Add broth, the water, beans, tomatoes, garlic, 1/4 cup parsley, and the bay leaf. Boil uncovered 10 minutes. Reduce heat and simmer uncovered until beans are tender, about 1 hour. Remove bay leaf.
- Puree half the soup in food processor or blender and return to saucepan. Season with salt and pepper and stir in remaining 1/4 cup parsley.
- Serve soup hot with Parmesan cheese, sour cream, and tomato.
