Picture of White Bean Soup
White Bean Soup

Level: Easy

Makes: 4-6 Servings

3 Stalks Celery, Minced
3 Medium Onions, Minced
8 Cloves Garlic, Minced
2 Tablespoons Olive Oil
2 Cups Chardonnay
2 Cups Beef Stock
1 Cup Dried White Beans
3 Bay Leaves
1 Teaspoon Thyme

1 Chef’s Knife
1 Cutting Board
1 Large Pot with Lid
1 Stick Blender or Blender (optional)

Soak beans overnight in 3 cups of water. Once soaked, rinse the beans twice. In a large pot add 2 tablespoons of olive oil over medium low heat. Once oil is shimmering from the heat add the minced onions, celery, and garlic. Stir approximately every 30 seconds for 5 minutes or until onions are mostly translucent and celery turns bright green.

Add 2 cups of chardonnay, 2 cups of beef stock, and the rinsed beans. Stir. Add in the teaspoon of thyme, bay leaves, and add salt and pepper to taste. Simmer on low heat with the lid on for approximately 2 hours or until beans are soft. Stir every 15 minutes to make sure nothing sticks to the bottom.

Once the beans are soft, puree with a blender or stick blender.


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