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Add a photoThe original recipe called to soak dry beans overnight, but I forgot to do that so I used canned. I didn't notice a difference and canned was much easier.
It was a delicious rainy day soup.
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Ingredientes
- 2-15 oz cans cannellini beans ( you could substitute white beans, since cannellini can be expensive)
- olive oil
- 2 onions, chopped
- 2 T minced garlic
- about 1 pound tomatoes, chopped (I used romas)
- 3 T tomato paste
- 2 or 3 carrots, depending on size, peeled and diced
- 2 or 3 celery stalks, depending on size, diced
- 7 cups chicken stock
- 2 or 3 bay leaves
- 2 T + lemon juice
- salt and pepper
- parsley for garnish
Direcciones
- Rinse and drain your beans if you're using canned.
- Heat a few turns of olive oil in a pot.
- Add your onions and sweat them with some salt for a minute or two.
- Add the garlic, celery and carrots and cook slightly.
- Stir in the beans, tomatoes, tomato paste, chicken stock and bay leaves.
- Bring to a boil and reduce to simmer for 30-45 minutes to develop flavor. If you started with dry beans you might need to cook it longer to cook the beans.
- Take out the bay leaves and finish the soup to taste with lemon juice, salt and pepper.
- Add a handful of parsley right before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3364g | |
| Calories 1075 | |
| Calories from Fat 74 | 7% |
| Total Fat 8.37g | 10% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5458mg | 227% |
| Potassium 5465mg | 156% |
| Total Carbs 185.03g | 49% |
| Dietary Fiber 66.0g | 220% |
| Sugars 45.1g | 30% |
| Protein 69.69g | 112% |
