Recipe: Mediterranean Bean Soup

MEDITERRANEAN BEAN SOUP

2 cups dried beans, soaked and drained*
1 to 2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 medium carrots, peeled and chopped
1 large garlic clove, crushed
8 to 10 cups boiling water
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 bay leaves
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper (to taste)
TO SERVE:
Chopped fresh parsley or croutons (optional)
extra virgin olive oil (optional)

Soak beans overnight in water to cover.

WHEN READY TO COOK:
In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes.

Add boiling water to stockpot. Drain beans and add to stockpot with thyme, bay leaves and parsley. Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking time varies with age of beans). When beans are soft add salt and pepper.

FOR THICKER SOUP:
Remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.

FOR THINNER SOUP:
Add hot water (or crushed cannedtomatoes with juices). Correct seasonings.

TO SERVE:
Transfer soup to tureen or individual bowls. Garnish with chopped parsley or croutons and drizzle with a good extra-virgin olive oil.

*This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, pinto, pinquito, etc. are all possibilities).

Servings: 8
Source: Modern Maturity magazine, March/April 1995