Looks like comforting recipe with dried white beans to use up some vegetables in the fridge. On a cold winter day after a snowstorm looks like a great recipe to use up pantry items. I am baking some fresh bread to got along with the soup.
youtube video
Ingredients
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- 1 pound of white beans like great northern, soak the night before to soften
- 1T salt
- 1t baking soda
- 1 large onion, diced about 2 cups
- 3 celery ribs chopped about 1c
- 3 medium carrots chopped about 1 to 1.5c
- 4T olive oil
- salt, pepper
- 1/2t red pepper flakes
- 6-7c water (use less in using chicken stock)
- 2t better than boullion or 2c chicken stock
- 1-2 sprigs rosemary, sage
- 2 bay leafs
- 2 head garlic
- 1T white miso
Steps
Soak beans
- the night before sift through beans looking for bad ones add to large bowl
- add 1T salt and 1t baking soda to soften
- cover beans by a few inches and cover
- before using beans drain and rinse
cook soup
- preheat oven to 350F
- on stovetop heat 2T olive oil in a dutch oven
- add onion, carrot, celery with about 1t salt
- saute until soften about 10m
- add red pepper flakes cook for another 30s
- add beans
- add about 6c water to cover
- add chicken stock or boullion
- about another 1t salt and pepper
- add rosemary and bay leafs
- bring up to boil and leave uncovered for 10m
- add garic cloves to soup
- cover and move dutch oven to oven
- cook at 350 for 60m and check several beans to make sure they are soft
- remove the bay leafs and rosemary
- add 1T white miso and whisk into soup
- drizzle in another 1T olive oil
- squeeze garic out of cloves
- season with salt and pepper to taste
- can add parsley or cilantro when serving, also a squeeze of lemon juice can be nice
- for leftover lasts in fridge for about 5 days and can freeze for up to 6 months
