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Healthy Eating, Mains, Soups, Vegetarian

Giant white bean soup

Giant white bean soup
Los Angeles Times

I've always hated beans. Black beans, cranberry beans, kidney beans and, most especially, lima beans. I didn't care that beans were, arguably, the world's most important food crop. I hated them anyway, right up until one dark and windy night ... Read more

Total time: 2 hours, 15 minutes, plus 12 hours soaking | Serves 6

Soup

  • 1 pound dried gigandes or Italian Corona beans
  • Bouquet garni
  • 6 cloves garlic, peeled
  • 1 large onion
  • 1 large carrot
  • 1/2 leek
  • Olive oil
  • Sea salt
  • Freshly ground pepper

Step 1Place 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.

Step 2Remove the bouquet garni, add the onion, carrot and leek. Simmer until the beans are very tender, 30 minutes. Season with salt and pepper.

Step 3Drain 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.

Parsley sauce

  • 4 cups Italian parsley leaves
  • 1/2 cup (1 stick) butter, melted
  • 2 cloves garlic

Step 1Combine the parsley, butter and garlic in a food processor and pulse until finely chopped, about 15 seconds.

Note: From Jeremy Lee of the Blue Print Cafe in London. For a bouquet garni, knot 2 bay leaves, 2 sprigs thyme, 2 sage leaves, 4 sprigs parsley and 1 dried red chile in cheesecloth.

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