White bean and saffron soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chopped onions |
| 2 | tablespoons | Olive oil |
| 6 | Cloves garlic; chopped | |
| 1 | cup | Dry white wine or apple juice |
| 1½ | cup | Dried white beans; soaked overnight, |
| ; drained | ||
| 8 | cups | Vegetable stock or water |
| 2 | Bay leaves | |
| 2 | cups | Diced celery |
| 2 | cups | Diced carrots |
| 1 | teaspoon | Salt; (or to taste) |
| 2 | teaspoons | Cracked black pepper |
| 12 | Threads saffron | |
| Zest and juice of 1 lemon | ||
Directions
In a large pot, saute onions in olive oil on medium-high, stirring often, until translucent and soft, about 5 minutes. Stir in garlic and saute for 2 to 3 minutes. Add wine and stir for about 1 minute. Add beans, stock, bay leaves, and bring to a boil. Reduce heat to medium and simmer for about an hour until beans are just tender. Stir in celery and carrots and simmer for 20 minutes. Add salt, pepper, saffron, zest, and juice, and simmer for 10 to 20 minutes more.
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.