Yesterday it was all cold and wet and rainy, so you know what this means = soup! This recipe calls for dried beans, so I had to soak them overnight. Not sure why I couldn’t have just used canned, but…This turned out okay. Not wonderful, but okay. My kids liked it! I picked seashell pasta, hoping that would interest them, and it did!
White Bean Soup
3/4 cup dried cannellini beans, soaked in cold water to cover overnight
6 cups vegetable stock
4 ounces soup pasta (I used seashells)
6 tbsp olive oil
2 garlic cloves, finely chopped
4 tbsp chopped fresh flat-leaf parsley
salt and pepper
fresh crusty bread, to serve
1. Drain the soaked beans and place them in a large, heavy-bottomed pan. Add the stock and bring to a boil. Partially cover the pan, then reduce the heat, and let simmer for 2 hours, or until tender.
2. Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree. Return the puree to the pan and stir well to mix. Return the soup to a boil.
3. Add the pasta to the soup, return to a boil, and cook for 10 minutes, or until tender.
4. Meanwhile, heat 4 tbsp of the olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5 minutes, or until golden. Stir the garlic into the soup and add the parsley. Season with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread.