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