White Bean Soup combines the smooth creamy texture of white beans and the umami of dried porcini/shitake mushrooms heightened by fresh rosemary. White beans are a source of protein, calcium and fiber and are a delicious and healthy addition to everyone’s meal-particularly vegetarians. This soup is the perfect answer to a cold Winter’s night. .Enjoy it as a first course; or add a salad and crusty bread and call it a meal.
White beans have long been a staple in Sephardic cuisine and can be eaten on Passover by Sephardim. Ashkenazis who don’t eat beans (legumes) on Passover can enjoy this soup the rest of the year. Try my White Bean Dip for another way to enjoy these delicious beans.
Prep time: 20 minutes
White Bean Soup
By January 6, 2015Published:
- 10 Servings
- 1 pound dried white beans soaked according to package directions and drained
- 3 medium onions peeled,cored, quartered and sliced thinly
- 5 large garlic cloves peeled and minced
- 1/2 cup olive oil
- 2 ounces dried Porcini mushrooms soaked according to package directions-reserve liquid
- 4 cups Vegetable Broth
- 3 1/2 cups water
- 1 teaspoon sea salt
- 3 large branches rosemary
- 2 large bay leaves
- large soup pot with cover
- cooking twine
- Heat olive oil in soup pot over medium flame. Add onions and garlic. Sauté until onions are translucent.
- Slice large Porcini mushrooms. Leave the small ones whole. Strain soaking liquid through cheesecloth or paper towel to remove any grit coming from the mushrooms. Add Porcinis and strained liquid to onion. Stir once. Add drained beans, broth, water and salt.
- Tie rosemary branches and bay leaves together. Add herbs to soup pot. Stir well. Bring to a boil and then reduce to a simmer. Cover pot and simmer for 45-60 minutes or until beans are soft. Remove rosemary and bay leaf bundle. Taste. Adjust seasoning if necessary. Serve hot.