White Bean Soup with Vegetables

Description

Less pure than White Bean Soup, but more flavorful. Vary the vegetables as you wish.

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

Ingredients

• 1 cup navy, pea, or other dried white beans, washed and picked over
• 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
• 2 carrots, peeled and roughly chopped
• 1 medium turnip or parsnip, peeled and roughly chopped
• 1 potato, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 3 or 4 sprigs fresh parsley, plus minced fresh parsley leaves for garnish
• ½ tbsp fresh rosemary or thyme leaves or ½ tsp dried
• 2 tbsp butter or extra-virgin olive oil (optional)
• salt and freshly ground black pepper to taste

Directions

1. Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb.
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.