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White bean and vegetable soup

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Ingredients/Components

chopped onion - 2 c
chopped celery - 2 c
bay leaf - 1 item
cloves garlic - 2 item
olive oil - 3 Tbsp
chopped parsley - 1/2 c
white wine - 1 c
sliced carrots - 2 c
dried thyme - 1 tsp
dried rosemary, crumbled - 1 tsp
vegetable or chicken stock - 5 c
Parmesan, freshly grated - 1 item
small red potatoes, chopped - 8 item
dried white beans i - 1 lb

How to make white bean and vegetable soup:

In a large pot, heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme and rosemary, stirring occasionally until onion and celery are translucent. Add minced garlic and cook for 1 minute. Add carrots, red potatoes, beans, stock and 5 cups water; bring soup to a boil. Reduce heat and simmer soup covered for 1 1/2 to 2 hours or until beans are tender. Stir in the wine and additional stock or water to achieve desired consistency. Remove bay leaf. In a blender, puree 2 cups of the soup until smooth and stir into soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup with Parmesan. Yields 10 to 12 cups.

Preparation time: 15 minutes; Cook time: 2 hours.

Recipe categories: Soups & stews, Clear soup, Chard.

Rating:

3.5

Average rating: 3.5, total votes: 8

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