Winter White Bean Soup Recipes

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Steps:

• In a large pot, add the beans and cover with water until almost to the top. Let sit overnight (8-12 hours). Drain and rinse the beans, discarding of the used water. Fill the pot again with the beans and water. Bring to a boil. Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 - 2 1/2 hours. Save about 1-2 cups of the water used in cooking the beans and set aside. Divide the beans in half, placing one half in a bowl and one half in the food processor. Purée the half of the beans in the food processor with a little water from cooking the beans. Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat. Sautée the onions in the olive oil until transparent. Add the carrots, garlic, pepper and red pepper flakes. Cook until tender. Add the tomatoes and kale and simmer for about 10 minutes. Add the puréed beans to the pot and stir. Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups). Simmer the soup until ready to eat.

Steps:

• Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
• Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
• Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.