Whether it’s raining or snowing outside, nothing brings comfort in wintertime like a warm bowl of White Bean Soup. Pulses add a richness to soup that will have even the non-soup lovers going back for a second bowl, and by sautéing the ingredients in a flavorful extra virgin olive oil beforehand, you’ll add an even greater depth of flavor to your soup.
- 2 cups dry white beans (Cannellini, Great Northern or Navy)
- 1/3 cup extra virgin olive oil (Try it with one of our robust Tuscan oils!)
- 1 cup diced celery
- 1 cup diced carrots
- 1 large ripe tomato, grated*
- peel of one orange
- 2 tsp. sea salt
- 1/4 tsp. pepper
- Start by soaking the beans in warm water, preferably overnight, or put them soaking in the morning to cook up at dinner time.
- Drain the beans after soaking, then boil them in fresh water for 10 minutes.
- In the meantime, sautée the celery and carrots in the extra virgin olive oil on medium-high heat for 3-4 minutes, then add the juice from the grated tomato along with the orange peal. Add the salt and pepper.
- Once the beans have boiled for 10 minutes, drain again, then add beans to the soup pot with the sautéed veggies. Add enough water so that it covers the beans by at least two inches. Cover the pot and once it begins boiling, turn the heat down and simmer for about an hour, periodically checking to see if more water is needed.
- When ready to serve, discard the orange peel and drizzle a little extra virgin olive oil on top of each serving for an added touch of flavor.
NOTE: A quick and simple way to get fresh tomato juice for sauce-making is to cut a ripe tomato in half and rub the open sides against the wide-tooth side of a cheese grater over a plate or bowl. You should be left with just the skin of the tomato in your hand and a beautiful mound of juice on the plate.