Easy White Bean Soup

Vegetarian · world favourite.

Ingredients

• 1 lb Cannellini Beans
• 2 medium Onions
• 2 tablespoons Vegetable Oil
• 2 medium Red Pepper
• 1/3 cup Tomato Puree
• 2 medium Carrots
• 6 cups Water
• 1 tsp Dried Mint
• 1/2 tsp Thyme
• 1 tsp Summer Savoury
• 1 tsp Black Pepper
• 1 tsp Salt
• Garnish Parsley

Method

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

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