Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Dried white beans - picked over

  2. (e. I. Cannellini or Great Northern beans)

  3. 1 Yellow onion - halved

  4. 1 Bay leaf

  5. 1 Fresh thyme sprig

  6. 2 1/4 lbs 1021g / 36oz Vine-ripened tomatoes - cored, quartered

  7. 1 lb 454g / 16oz Red bell pepper - chopped fine (medium)

  8. 1 lb 454g / 16oz Yellow bell pepper - chopped fine (medium)

  9. 1 lb 454g / 16oz Red onion - chopped fine (medium)

  10. 1 lb 454g / 16oz Fresh jalapeno chili - minced (small)

  11. 3 tablespoons 45ml Red-wine vinegar

  12. 1 tablespoon 15ml Extra-virgin olive oil

  13. Salt - to taste

  14. 1/4 cup 4g / 0.1oz Fresh coriander sprigs - (packed) - washed well,

  15. Spun dry, and chopped fine

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a 4-quart saucepan simmer beans, yellow onion, bay leaf, and thyme in water to cover by 3 inches, partially covered with lid, until beans are tender, about 50 minutes. Season beans with salt and cool completely in cooking liquid. Drain beans in a colander and discard yellow onion, bay leaf, and thyme. Beans may be cooked 1 day ahead and chilled, covered.

  2. Finely chop enough of tomatoes to measure 1 1/2 cups and reserve. In a blender puree remaining tomatoes, half of bell peppers, and half of onion until smooth and in a bowl stir together puree, beans, reserved tomatoes, remaining bell peppers and red onion, jalapeno, vinegar, oil, and salt to taste. Chill soup, covered at least until cold, about 6 hours, and up to 1 day. Before serving, stir in coriander and season with salt and pepper if necessary.

  3. This recipe yields 8 cups, 4 main course servings.


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