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Italian White Bean Soup

Italian White Bean Soup — a soup recipe, 12 ingredients.

Soup

contains dairycontains eggscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound dried white beans (haricot or flagelot, not lima or butter beans)
  • Salt
  • Butter
  • 1 carrot
  • 1 onion, halved
  • 2 leeks, in chunks
  • 1 stalk celery
  • Chicken or veal stock
  • 3 egg yolks
  • 1 cup cream
  • Peas, boiled
  • Croûtons
Make it lactose-friendly
  • 1 pound dried white beans (haricot or flagelot, not lima or butter beans) → plant butter, ghee (mostly lactose-free), or olive oil
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Soak beans in water for 12 hours, then drain them.
  2. Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
  3. Cover with water, and simmer until the vegetables are well cooked.
  4. Drain the beans and vegetables, discarding the vegetables.
  5. Purée the beans, adding stock as necessary to get a smooth consistency.
  6. Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
  7. Combine the egg yolks with the cream, and add this to the soup.
  8. Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0