Matt made this soup on Friday when I came down with a nasty cold. He was a little uncertain about it because it called for 6 or more big cloves of garlic. The result was wonderful though & just what I wanted when not feeling well. The garlic is not in the least bit over-powering & isn't garlic supposed to be good for a cold? Leftovers were great the next day for lunch.
This recipe takes 2 hours to soak & cook the beans so plan ahead before making it.
1 C dried white navy beans
1 t chopped fresh rosemary or 1/2 t dried
1/4 C olive oil
1 large onion, chopped
6 big cloves of garlic, or more to taste, minced
1 large ripe tomato, cored, seeded & chopped
3 to 4 chicken or vegetable bouillon cubes to taste
salt & pepper to taste
1. Put the beans in a colander & pick over them to remove any dirt & debris. Rinse well, then put them in a large saucepan with plenty of water to cover. Bring to a boil, boil for one minute, then remove from the heat. Cover & set aside to soak for 1 hour.
2. Drain the beans, then put them back in the pan with 5 1/2 cups fresh water. Bring to a boil, reduce heat to moderately low, simmer, partially covered, until they are tender, about an hour.
3. While the beans are cooking, heat the olive oil in a separate large saucepan over low heat. Add the onion & garlic & cook, stirring occasionally, about 20 minutes; there should be enough oil in the pan so the onion essentially stews in it. After 20 minutes, stir in the tomato, increase the heat somewhat, and stew another 8 to 10 minutes.
4. When the beans are tender, carefully pour the beans & their cooking water into the onion & tomato mixture. Add the bouillon cubes. Bring the soup to a simmer, stirring occasionally. Taste the soup, seasoning with salt & pepper.
5. As the soup comes to a simmer, remove about 1 cup of the beans with a slotted spoon. Put them, & a little of the broth , into a blender & process until smooth. Stir the puree back into the soup. Simmer for about 10 minutes, partially covered, before serving.
Makes about 5 serving.
This one is definitely going to be added to our list of winter soups
Recipe from Soup Makes the Meal: Ken Haedrich