Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Dried red kidney beans

  2. 2 Carrots - scraped, and Cut into quarters

  3. 1 Yellow onion - peeled and quartered (medium)

  4. 2 Celery ribs with leaves - quartered

  5. 6 Scallions, green tops only - cut into quarters

  6. 3 tablespoons 45ml Extra-virgin olive oil

  7. 1 tablespoon 15ml Rosemary sprig - needles only (large)

  8. 8 cups 1896ml Chicken broth

  9. 1/4 teaspoon 1 1/3ml Salt Grinding of coarse black pepper

  10. 1 Thinly-sliced red onion - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the beans overnight covered in cold water. Drain the beans and put them in a soup pot with the carrot, onion, celery, scallions, olive oil, and rosemary. Add the chicken broth. Bring the ingredients to a boil, then lower the heat and cook covered until the beans are tender, when the skin easily slips off the beans. This will take about 50 minutes. Puree the soup in batches in a food processor or in a blender until it is smooth. Transfer the soup to a soup pot; season with salt and pepper to taste. Reheat the mixture until hot, then pour into a soup tureen or ladle from the pot into soup bowls and top each with a few onion slices. Pass extra olive oil to drizzle on top of the soup. This recipe yields 2 quarts.


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