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Giant White Bean Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozDried 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 / 5.6ozItalian parsley leaves
1/2 cup 99g / 3.5ozMelted butter - (1 stick)
2   Garlic cloves

Recipe Instructions

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.

The Los Angeles Times, 01-29-2003


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