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White Bean Soup
Prep Time
15 min
Cooking Time
60 min
Servings
4
Ingredients
1 cup canneloni beans, soaked 6 to 8 hours, discard soaking water
4-5 cups water
1 inch kombu, soaked and diced
1 medium onion, diced
3/4 cup diced celery (about 2 stalks)
3/4 cup diced carrots (about 2 medium carrots)
4 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
1 tablespoon lemon juice
1/2 tsp sea salt
2 tbsp finally chopped scallion, parsley, or chive, for garnish
Steps
Place the beans, water and kombu in the pot. Cover and bring to boil. Reduce the flame to medium-low and cook for 45 min or until the beans are soft.
Add water as needed, sea salt, onion, celery and carrots. Cook for about 10 minutes, stirring frequently, until softened.
Add the garlic and rosemary and cook for about 1 minute more, until very fragrant.
Remove the soup from heat and stir in the lemon juice.
Ladle into bowls and garnish.
Author/Source
Michio and Aveline Kushi
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