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White Bean Soup

White Bean Soup

September 2, 2015

This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d’Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri.

Served at Redwoods for Supper at Guest House Opening evening and several guests asked for the recipe.  Enjoy!

Makes 6 servingsIngredients
1 pound dry white beans
12 cups water
2 onions
2 carrots
2 leeks
1 celery stalk
some garden greens (spinach, chard)
4 cloves garlic
6 TBS olive oil
2 bouillon cubes (we use vegetable bouillon)
salt and pepper to taste
finely chopped and minced thyme leaves

1.  Soak the dry beans in cold water for at least 10 hours.  Rinse then well and put them into a large soup pot with water.

2.  Cut the onions, carrots, leeks, celery, and garden greens into thin pieces.  Mince the garlic well.  Add then all to the soup, along with the oil and the bouillon cubes.

3.  Cook the soup, covered, over medium heat for about 60 minutes, stirring from time to time.

4.  Add salt, pepper, and thyme.  Reheat for another 5 minutes and serve hot.

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