Easy White Bean Soup
~2 h (estimated)
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Ingredients
- 1 lb Cannellini Beans
- 2 medium Onions
- 2 tablespoons Vegetable Oil
- 2 medium Red Pepper
- 1/3 cup Tomato Puree
- 2 medium Carrots
- 6 cups Water
- 1 tsp Dried Mint
- 1/2 tsp Thyme
- 1 tsp Summer Savoury
- 1 tsp Black Pepper
- 1 tsp Salt
- Garnish Parsley
Instructions
- Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
- Chop one of the onions and leave the other one whole. Chop carrots.
- Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.
- Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
- Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.
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