White Bean Soup

Kathy Tsaples

Ingredients:

  • 500g small dried white beans, soaked in cold water overnight and drained
  • 1 small stalk of celery, sliced and with leaves set aside
  • 2 carrots, sliced 1 can of tomatoes
  • 1 small dried red chilli, crushed (optional)
  • 1 red chilli, seeded and chopped (optional)
  • 1 large onion, finely chopped
  • 1⁄2 cup (120 mL) of olive oil
  • 1 tbsp pepper
  • 1 tbsp of tomato paste
  • 1 tin of crushed tomatoes (400g)
  • 1L of stock
  • Olives, pickles, and cheese (to serve)

Method:

  1. Rinse the beans, put them in a large pan, and pour in cold water so they are submerged. Bring to a boil, cover, and simmer for around 30 minutes until almost tender. Drain, rinse and set aside.
  2. Meanwhile, heat the oil in a large heavy pan. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes until soft and translucent. Crush the tomatoes and add the tomato paste. Add the carrots, celery, celery leaves and chilli, and pour in the hot water.
  3. Bring to a boil, add the drained beans, reduce the heat, cover, and simmer for 1–2 hours until the beans are tender and the soup has thickened. Check frequently during cooking and add more hot water if necessary. The length of time to cook and the amount of additional water depends on the quality, age and condition of the beans.
  4. Serve hot, sprinkled with freshly ground black pepper, and accompanied by olives, pickles and cheese

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!