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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 boullion 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, boullion 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.