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White Bean & Vegetable Soup




Source of Recipe


foodtv.com






List of Ingredients



• 3 T olive oil
  
• 2 cups chopped onion
  
• 2 cups chopped celery
  
• 2 cloves garlic, minced
  
• 1 bay leaf
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary, crumbled
  
• 2 cups sliced carrots
  
• 8 small red potatoes, chopped
  
• 1 lb dried white beans, i.e. Great Northern, soaked in enough cold water to cover them by 2" overnight and drained
  
• 5 cups vegetable or chicken stock
  
• 1 cup white wine
  
• 1/2 cup chopped parsley
  
• parmesan, freshly grated
  






Instructions



1. 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 the carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil. Reduce heat and simmer soup, covered, for 1 1/2 to 2 hours, or until beans are tender.
   
2. 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.
   






Final Comments


Yield: 10-12 cups