Wednesday, July 27, 2016

Day 207 White Bean and Tomato Soup

White Bean and Tomato Soup

3/4 Cup Dry Navy Beans
10 Fresh Sage Leaves
4 Cloves Garlic,peeled
3 Bay Leaves
6 Thyme Branches, leaves pulled off
3 Tablespoons Olive Oil
1 Yellow Onion, chopped
2 Tomatoes, chopped
Parsley Sauce

Parsley Sauce
1 Cup Parsley Leaves
2 Cloves Garlic
1/4 Teaspoon Salt
3 Tablespoons Vegan Parmesan, grated
1 Tablespoon White Wine

1. Put the beans in a large soup pot and cover with fresh water.  Add half the sage, 3 cloves of garlic, 2 bay leaves and thyme.  Add 1 Tablespoon of olive oil.  Bring to a boil.  Add a teaspoon of salt and cook the beans at a slow boil until they are tender.  Remove from heat and separate the beans and the broth.  Discard the herbs.

2.  Warm the rest of the oil in a soup pot with the remaining sage, garlic (chopped), and bay leaf for 1 -2 minutes.  Then add the onion and cook till it is soft.  Stir in the tomatoes and add 6 cups of bean broth.  Bring to a boil and simmer for 20 minutes.  Add the beans and cook 10 minutes.
Parsley Sauce

3.  Add the parsley sauce ingredients in a food processor and process till a sauce forms.

4.  To serve, pour the soup into a bowl.  Add a tablespoon of parsley sauce and sprinkle with vegan Parmesan cheese.

Soundtrack Pretty Lights - Taking Up Your Precious Time

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