White Bean and Garlic Soup
by Jeff Potter
2 cups dry white beans, such as cannelloni beans, soaked overnight
2 cups chicken or vegetable stock (“Mom” prefers organic vegetable stock)
1 medium yellow onion, diced and sauteed
3 slices French bread, coated in olive oil and toasted on both sides
1/2 head garlic, peeled, crushed, and sauteed or roasted
Salt and pepper, to taste
After soaking overnight, drain teh beans, place them in a pot, and fill it with water (try adding a few bay leaves or a sprig of rosemary). Bring to a boil and simmer for at least 15 minutes. Strain out the water and put the beans back in the pot (if using an immersion blender) or in the bowl of a food processor. Add the rest of the ingredients to the pot or bowl with beans and puree until blended.
Ladle into bowls, and sprinkle fresh Parmesan on top, if desired.
*Recipe provided by:
Cooking for Geeks
ISBN: 978-0-596-80588-3, 432 pages,
Book Price: $34.99 USD, Ebook Price: $31.99 USD
Visit oreilly.com to order a copy.