Simple Vegetarian White Bean Soup
INGREDIENTS
-
1 pound dried white beans (great northern, navy, cannellini)
-
1/4 cup olive oil
-
2 large red onions, coarse chop
-
4 ribs celery, coarse chop
-
3-4 carrots, coarse chop
-
6 cups water
-
Salt and pepper, to taste
-
Extra olive oil (for sprinkling)
INSTRUCTIONS
- In a large bowl, combine the beans with water to cover them by several inches. Set aside at room temperature to soak overnight.
- Drain the beans and rinse with cold water.
- In soup pot over medium heat, heat olive oil. Add onions, celery, and carrots. Cook, stirring often, until vegetables soften (~10min).
- Add the beans to the pot and stir well. Pour in the water, turn up the heat, and bring the mixture to a boil. Skim any foam that rises to the surface. Lower the heat, cover the pan, and simmer gently, stirring occasionally, for 1 to 2 hours or until the beans are very soft. Add plenty of salt and pepper near the end of cooking.
- Ladle the soup into bowls and sprinkle with olive oil.