White Bean Soup Recipe
Tuscan white bean soup is the perfect lunch dish on a winter day. Dried navy beans are used to create a thick purée. Dried cannellini beans can also be used.
5 tbsp extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bay leaf
1 carrot, finely chopped
1 stalk celery, finely chopped
1/2 tsp dried thyme
sea salt and freshly ground pepper to taste
3 1/2 cups boiling water
Soak the navy beans in a large bow of cold water overnight (8 hours). Drain and place the beans in a large saucepan of water. Bring to a boil and cook for 20 minutes. Drain again. Add cold water, bring to a boil once more and add the bay leaf. Cook until the beans are tender (1-2 hours).
Purée three-quarters of the navy beans in a food processor.
Heat some olive oil in a saucepan at medium heat then add the onion. Cook until it softens (5 minutes). Add the carrot and celery. Cook for another 5 minutes.
Add the garlic, thyme and tomatoes and cook for 8 minutes.
Add the boiling water followed by the navy beans and the purée. Stir the soup until it has an even texture. Season with salt and pepper. Simmer on low heat for 15 minutes.
You may also be interested in my leek chickpea soup recipe.
30 minutes prep | 120 minutes cooking | Serves 6