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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| WHITE BEAN SOUP |
6oz/3/4 cup dried white beans or
14 oz can cannellini or butter beans
2 large onions, chopped
4 celery sticks chopped
1 parsnip, chopped
2-3 tbsp oil
4 cups meat stock
salt and ground black pepper
chopped fresh coriander and paprika, to garnish
fresh bread, to serve
14 oz can cannellini or butter beans
2 large onions, chopped
4 celery sticks chopped
1 parsnip, chopped
2-3 tbsp oil
4 cups meat stock
salt and ground black pepper
chopped fresh coriander and paprika, to garnish
fresh bread, to serve
If using dried beans, soak them overnight in cold water. Drain
and boil rapidly in fresh water for 10 minutes, drain and simmer
in fresh water until soft. Reserve the liquid and discard any bean
skins on the surface.
Heat the oil and saute the onions, celery and parsnip for 3
minutes.
Add the cooked beans (if using canned ones, drain them first and
discard the liquid). Add the meat stock and continue cooking
until the vegetables are tender. Allow the soup to cool slightly
and using a food processor or hand blender, blend the soup until
it is velvety smooth.
Reheat the soup gently, adding some of the bean liquid or some
more water if it is too thick. Adjust seasoning to taste.
To serve, transfer the soup into wide bowls. Serve with bread ,
garnish with coriander and sprinkle with a little paprika.
and boil rapidly in fresh water for 10 minutes, drain and simmer
in fresh water until soft. Reserve the liquid and discard any bean
skins on the surface.
Heat the oil and saute the onions, celery and parsnip for 3
minutes.
Add the cooked beans (if using canned ones, drain them first and
discard the liquid). Add the meat stock and continue cooking
until the vegetables are tender. Allow the soup to cool slightly
and using a food processor or hand blender, blend the soup until
it is velvety smooth.
Reheat the soup gently, adding some of the bean liquid or some
more water if it is too thick. Adjust seasoning to taste.
To serve, transfer the soup into wide bowls. Serve with bread ,
garnish with coriander and sprinkle with a little paprika.