Easy White Bean Soup

Name: Easy White Bean Soup
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Yield: 6 servings
Ingredients: 1 lb Cannellini Beans; 2 medium Onions; 2 tablespoons Vegetable Oil; 2 medium Red Pepper; ⅓ cup Tomato Puree; 2 medium Carrots; 6 cups Water; 1 tsp Dried Mint; ½ tsp Thyme; 1 tsp Summer Savoury; 1 tsp Black Pepper; 1 tsp Salt; 1 Garnish Parsley

73 min · Serves 6 · By TheMealDB Import

Vegetarian
Healthy
Lunch

Vegetarian

Adapted from cookinglsl.com

Ingredients

For 6 servings

1 lbCannellini Beans
2 mediumOnions
2 tablespoonsVegetable Oil
2 mediumRed Pepper
⅓ cupTomato Puree
2 mediumCarrots
6 cupsWater
1 tspDried Mint
½ tspThyme
1 tspSummer Savoury
1 tspBlack Pepper
1 tspSalt
1 GarnishParsley

Method

Prep 25 min · Cook 48 min

1Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
2Chop one of the onions and leave the other one whole. Chop carrots.
3Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.
4Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
5Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.