RCI-VG.004.1535.001
White Bean Soup
Like Simplest Split Pea Soup, this makes the transition from simple to complex quite readily.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- navy1½ cupspea, or other dried white beans, washed and picked over
- about 6 cups chicken1 unitbeef, or vegetable stock, or water, plus more if necessary
- onion1 mediumquartered
- butter or extra-virgin olive oil (optional)2 tbsp
- 1 unit
- 1 unit
Method
1
Rinse the navy beans under cold water and pick over them to remove any debris or discolored beans.
2 minutes
2
Heat the butter or olive oil in a large pot or Dutch oven over medium heat until shimmering.
2 minutes
3
Add the quartered onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
5 minutes
4
Pour in the chicken, beef, or vegetable stock (or water) and bring to a boil over medium-high heat.
3 minutes
5
Add the cleaned navy beans to the boiling stock, stir well, and return to a boil.
2 minutes
6
Reduce heat to low and simmer gently, partially covered, until the beans are tender, about 25 to 30 minutes.
28 minutes
7
Remove the onion quarters using a slotted spoon and discard (or leave in if preferred for texture).
1 minutes
8
Taste the soup and season with salt and freshly ground black pepper as needed.
1 minutes
9
Ladle the soup into bowls and garnish each serving with minced fresh parsley.
2 minutes