| This recipe is liked by 0 person(s). |
Monticello White Bean Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS | |
| 1 1/2 lbs (4 cups) | dried navy, great Northern, or canned cannelloni beans |
| 4 cups | vegtable broth |
| Salt | |
| pepper | |
| 2 large | carrots, trimmed, peeled, and diced |
| 2 small | turnips, trimmed, peeled, and diced |
| 1 medium | parsnip, trimmed, peeled, and diced |
| 3 large ribs | celery with leafy green tops, chopped |
| 2-3 tbsp | unsalted butter |
| 4 slices | rustic artisan bread, sliced 1/2 inch thick |
Season the mixture with salt and pepper. Add the diced carrots and turnips and simmer until tender, about 15 minutes. Add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15-30 minutes longer. Taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.
Add the chopped celery ribs to the puree and simmer gently for 15 minutes more. If the soup is too thick, thin it with more simmering water.
Butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden. To make the dish pareve or vegan, use a dairy-free bread and rub the bread lightly with olive oil instead of butter before browning. Break bread into chunks, put in bottom of bowls.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe