White Bean Soup

Description

Like Simplest Split Pea Soup, this makes the transition from simple to complex quite readily.

• Contributed by Catsrecipes Y-Group
• Source: How to Cook Everything
• Time: at least 1½ hours
• Makes 4 servings

Ingredients

• 1½ cups navy, pea, or other dried white beans, washed and picked over
• about 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
• 1 medium onion, quartered
• 2 tbsp butter or extra-virgin olive oil (optional)
• salt and freshly ground black pepper to taste
• minced fresh parsley leaves for garnish

Directions

1. Place the beans, stock or water, and onion in a large, deep saucepan or casserole; turn the heat to medium-high.
2. When it boils, turn the heat down to medium-low and cover partially.
3. Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
4. Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
5. Reheat, adding more stock or water if necessary to achieve the consistency you like.
6. Stir in the butter or oil, season with salt and pepper, garnish, and serve.