Lemony White Bean Soup

Here's another extremely easy soup for those of you who appreciate an all-in-one-pot, not-too-much-fuss meal. We made it on the hot plate in our temporary kitchen and I wondered why we hadn't made it more often. It used to be one of our favorites but for some reason it had fallen out of our rotation.

The soup is blended and the beans give it a hearty creaminess. A squeeze of lemon and a sprinkle of fresh parsley at the end give it some freshness. And because it is packed with protein it is an excellent meal on its own, or, even better, with a crisp salad on the side.

And it really is an extremely easy soup to make. Except for the garnishes, everything goes into the pot at once and then you're done. The beans have to be soaked and they simmer for a while to soften, but they don't even need to be chopped. Only the onion and the parsley go under the knife.

Otherwise, it just simmers away for a few hours, giving your kitchen (or basement, as the case may be) a coziness and giving you the appearance of working to make a delicious meal when you really are doing absolutely nothing. Or doing something better than nothing, like reading a book, or taking a nap. Wouldn't that be lovely?

February 2009: Sage Risotto with Wild Mushrooms
February 2010: Cauliflower Soup with Stilton
February 2011: Lemongrass Noodle Soup with Chili-Garlic Paste

Lemony White Bean Soup
Adapted from Martha Rose Shulman's Fast Vegetarian Feasts

This soup could be varied in an infinite number of ways by changing the garnish. A swirl of pesto, a dab of harissa, or a pat of butter would all be excellent additions. Alternatively, other herbs could be substituted for (or added to) the parsley, such as thyme, chives, or tarragon.

Serves 6
15 minutes preparation time, plus time for soaking the beans
approximately 2 hours cooking time

1 pound white (Great Northern) beans
1 medium onion, diced
1 bouillon cube or 2 cups vegetable stock
1 bay leaf
salt and pepper to taste
juice or one lemon or more, to taste
1/4 cup chopped fresh parsley

Soak the beans overnight.

The next day, drain the water and add enough fresh water to cover the beans generously. Don't worry about the exact amount of water; more can be added during the cooking process, if needed. Add the onions, bouillon or stock, and the bay leaf. Season generously.

Bring the soup to a boil over medium-high heat. Once it is boiling, reduce the heat and let the soup simmer until the beans are very soft, about 2 hours. Check periodically throughout the cooking process to make sure the is enough water and give the beans a stir.

When the beans have finished cooking, remove the bay leaf. Puree with an immersion blender. Add the lemon juice and parsley. Serve immediately with more lemon on the side, if desired.

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