“A good hearty soup.”
- 1 pound dried navy or white beans
- 6 cups chicken broth
- 4 cups water
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 3 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped parsley
COOK beans at the barest simmer because boiling will break the skins and disintegrate the insides into the cooking water.
- Soak beans overnight in water that covers them about 2 inches.
- Place drained beans in a large pot with broth, water, onion, celery, carrot, garlic, and bay leaf. Bring to a boil.
- Reduce heat and simmer, gently, partially covered until beans are almost tender, about 1 hour.
- Stir in tomato paste and salt. Return to a simmer and continue cooking, partially covered, until beans are cooked through, 30 to 45 minutes longer.
- Remove and discard the bay leaf. Puree about half the bean mixture. Stir pepper and parsley into the soup and bring back to a simmer.
- Season with salt and pepper.
This soup is best eaten the day it is made to retain it’s texture.
Yield: 6-8 servings