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Name: Vegetarian White Bean Soup
Prep time: 15 min
Cook time: 5 h 45 min
Total time: 6 h
Yield: 8
Cuisine: American
Ingredients: 1 cup Dried White Beans; 1/4 Cup Unsalted butter; 1 large Yellow onion finely chopped; 1 clove Garlic finely chopped; 1 large Carrot finely chopped; 1 stalk Celery finely chopped; 5 cups Vegetable Stock; 1 pound Canned Tomatoes; 1 teaspoon Dried Savory; 1 teaspoon Dried thyme; 1 teaspoon Sugar; 1 Bay leaf; Salt and pepper to taste

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INGREDIENTS

1 cup Dried White Beans
1/4 Cup Unsalted butter
1 large Yellow onion ; finely chopped
1 clove Garlic ; finely chopped
1 large Carrot ; finely chopped
1 stalk Celery ; finely chopped
5 cups Vegetable Stock
1 pound Canned Tomatoes
1 teaspoon Dried Savory
1 teaspoon Dried thyme
1 teaspoon Sugar
1 Bay leaf
Salt and pepper to taste

Servings

INSTRUCTIONS

Sort through the beans, discarding any impurities or discolored beans. Put in a bowl, add cold water to cover and leave to soak for about 12 hours

In a large saucepan, warm the butter over medium heat. Add the onion, garlic, carrot and celery and sauté until the onion is translucent, 2-3 minute.

Drain the beans and add them to the saucepan along with the stock, tomatoes, and herbs. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally to break up the tomatoes, until the beans are very tender, 2-21/2 hours. Discard Bay Leaf

Transfer about half of the sour to a blender and purée. Stir the purée back in to the pan, then season with salt and pepper.

NOTES

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Vegetarian White Bean Soup

1 cup Dried White Beans
1/4 Cup Unsalted butter
1 large Yellow onion finely chopped
1 clove Garlic finely chopped
1 large Carrot finely chopped
1 stalk Celery finely chopped
5 cups Vegetable Stock
1 pound Canned Tomatoes
1 teaspoon Dried Savory
1 teaspoon Dried thyme
1 teaspoon Sugar
1 Bay leaf
 Salt and pepper to taste

Sort through the beans, discarding any impurities or discolored beans. Put in a bowl, add cold water to cover and leave to soak for about 12 hours

In a large saucepan, warm the butter over medium heat. Add the onion, garlic, carrot and celery and sauté until the onion is translucent, 2-3 minute.

Drain the beans and add them to the saucepan along with the stock, tomatoes, and herbs.  Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally to break up the tomatoes, until the beans are very tender, 2-21/2 hours.  Discard Bay Leaf

Transfer about half of the sour to a blender and purée.  Stir the purée back in to the pan, then season with salt and pepper.

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Nutrition

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Serving Size: 1 Serving (1007g)
Recipe Makes: 8 Servings

Calories: 156
Calories from Fat: 54 (35%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 15.3mg		5 %
Sodium 3818.2mg		132 %
Potassium 321.2mg		8 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 21.3g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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