Giant White Bean Soup Recipe - Cooking Index
Giant White Bean Soup Recipe - Cooking Index
| Soup | ||
| 1 lb | 454g / 16oz | Dried gigandes or Italian Corona beans |
| 1 | Bouquet garni | |
| = (knot 2 bay leaves, 2 sprigs thyme, 2 | ||
| Sage leaves, 4 sprigs parsley and 1 | ||
| Dried red chile together in cheesecloth) | ||
| 6 | Garlic cloves - peeled | |
| 1 | Onion (large) | |
| 1 | Carrot (large) | |
| 1/2 | Leek | |
| Olive oil - as needed | ||
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Parsley Sauce | ||
| 4 cups | 160g / 5.6oz | Italian parsley leaves |
| 1/2 cup | 99g / 3.5oz | Melted butter - (1 stick) |
| 2 | Garlic cloves |
For the Soup: Place the beans in a bowl and cover by 3 inches with cold water. Soak 12 to 14 hours. Drain.
Place the beans in a heavy-bottomed pot and cover by 2 inches with water. Add the bouquet garni and garlic, and bring to boil, reduce the heat and simmer until the beans are tender, 1 to 1 1/2 hours.
Toward the end of cooking, finely chop the onion, carrot and leek. Heat 2 tablespoons of oil in a skillet over medium heat. Add the vegetables and cook until the onions turn golden, 5 minutes. Remove the bouquet garni, add the onion, carrot and leek. Simmer until the beans are very tender, 30 minutes. Season with salt and pepper.
Drain off 3/4 (about 2 cups) of the liquid and reduce in a saucepan over medium heat until it reaches a medium-thick consistency, 5 minutes. Return the liquid to the beans, toss and add the parsley sauce. Toss and serve immediately.
For the Parsley Sauce: Combine the parsley, butter and garlic in a food processor and pulse until finely chopped, about 15 seconds.
This recipe yields 6 servings.
Each serving: 287 calories; 249 mg. sodium; 41 mg. cholesterol; 18 grams fat; 10 grams saturated fat; 26 grams carbohydrates; 7 grams protein; 6.42 grams fiber.
Source:
The Los Angeles Times, 01-29-2003
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