this VERY simple and delicious soup is a staple item in my house. instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.
(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)
this definitely works well on a cool, crisp fall night.
3
cups navy beans
3
celery ribs – chopped
1 large scallion – minced
2 coves garlic - minced
5
cups water
½ cup
white wine
1
tbsp fresh rosemary
1
bay leaf
2
tbsp fresh chives – chopped
olive
oil
salt and pepper to taste
in
a medium stockpot heat 1 tbsp olive oil.
add your scallions and garlic and cook for 4-5 minutes, or until
transparent. add your water,
beans, celery, bay leaf and a little salt and pepper. cook until the celery is soft. add your
white wine and cook for another 6-8 minutes to reduce.
remove
the bay leaf.
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Posted by: Miu Miu Bags | March 29, 2013 at 05:18 AM
aquaboy-
you'll see the scallion and garlic right under the celery ribs...good luck!
-M
Posted by: Meagan | November 18, 2009 at 02:33 PM
This looks great! I noticed in your directions you mentioned adding scallions and garlic. But here's no garlic listed in the ingredients. Hmmmm.
Posted by: aquaboy | November 18, 2009 at 02:10 PM
I love white been soup so much. Your post reminds me that I haven't had it in ages. Thank you so much for this awesome recipe.
Posted by: Mihl | November 17, 2009 at 08:08 AM