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Less pure than White Bean Soup, but more flavorful. Vary the vegetables as you wish.
- Contributed by Catsrecipes Y-Group
- Source: How to Cook Everything
- Time: at least 1½ hours
- Makes 4 servings
- 1 cup navy, pea, or other dried white beans, washed and picked over
- 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
- 2 carrots, peeled and roughly chopped
- 1 medium turnip or parsnip, peeled and roughly chopped
- 1 potato, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 3 or 4 sprigs fresh parsley, plus minced fresh parsley leaves for garnish
- ½ tbsp fresh rosemary or thyme leaves or ½ tsp dried
- 2 tbsp butter or extra-virgin olive oil (optional)
- salt and freshly ground black pepper to taste
- Place the beans and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the carrots, turnip, potato, celery, parsley, and herb.
- When it boils, turn the heat down to medium-low and cover partially.
- Cook, stirring occasionally, until the beans are very soft, at least 1 hour.
- Put the mixture through a food mill or strainer, or puree it in a blender (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding)
- Reheat, adding more stock or water if necessary to achieve the consistency you like.
- Stir in the butter or oil, season with salt and pepper, garnish, and serve.