Breaking Bread: White Bean Soup

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It is now the sixth week of Lent.

Today’s recipe is exactly how I like to cook.

This bean recipe is pretty simple, let it cook in the crock pot all day. It makes a ton. You can use this as a side dish as is, or put your trusty food processor or blender to work, with a few other ingredients and make the best bean soup ever!

Just like I did.

So make some room in your freezer.



White Beans

2 lbs dried white beans such as white northern or navy

2 tablespoons olive oil

1 chopped medium yellow onion

4 cloves garlic

1 tablespoon salt

3/4 tablespoon pepper

Put the beans in a large pot and add cold water to cover. Bring to a boil over high heat about 15 minutes. Drain the beans and transfer to a slow cooker.

In a frying pan over medium heat combine olive oil, onion, and garlic. Cook onion until translucent about 4 minutes. Add the onion garlic, salt and pepper to the slow cooker. Stir to combine with the beans. Add enough cold water to cover the beans by an inch or two. Cover and cook until the beans are tender. either on high for 4 hours or on low for 8 hours. Serve as a side dish.

White Bean Soup

4 cups white beans

(see above)

1 teaspoon thyme

6 cups vegetable broth

salt and freshly ground pepper

Put two cups of the beans in a food processor or blender and puree until smooth. In a saucepan combine all four cups of beans both pureed and whole, vegetable broth, salt and pepper. Bring to a simmer and cook until the flavors are combined about 15 minutes.

Ladle soup into bowls and serve immediate.

Peace be with you,

Veronica

Copyright 2012 Veronica Gantley

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