White Bean Soup Recipe

White Bean Soup
submitted by sumit at ifood.tv


Preparation Time1 Hr 30 MinCooking Time15 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


 White beans14 Ounce, soaked overnight in cold water (Medium Sized Such As Cannellini, 400 Gram)
 Onions1 Pound, thinly sliced (500 Gram)
 Fruity olive oil3 Tablespoon
 Sugar1⁄2 Teaspoon
 Carrots8 Ounce, sliced or diced (250 Gram)
 Celery stalks6 , chopped (Use Celery Tops And Leaves)
 Garlic3 Clove (15 gm), sliced
 Savory4 Tablespoon, finely chopped (Use Fresh)
 Bay leaf1
 Garlic1 Clove (5 gm)
 Hot red chilies/1/4-1/2 teaspoon cayenne pepper, to taste1 Small (Fresh, Whole)
 Salt To Taste

Nutrition Facts

Serving size

Calories 373 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 139.5 mg5.8%

Total Carbohydrates 61 g20.2%

Dietary Fiber 17.7 g70.9%

Sugars 7.6 g

Protein 18 g35.6%

Vitamin A 140.5% Vitamin C 27.3%

Calcium 42.5% Iron 62.4%

*Based on a 2000 Calorie diet


Drain the beans, cover them with fresh water and boil for 10 minutes.
Drain them and just cover again with hot water.
Bring them back to the boil, cover and simmer for about 1-1 1/2 hours, until tender.
While the beans are simmering, saute the onions in the olive oil until they turn red-brown, adding splashes of water to keep them from burning.
Sprinkle the onions with sugar, and cook for a minute to caramelize, stirring occasionally.
Add the carrots, celery, sliced garlic, savory, bay leaf, clove and chilli or cayenne.
Saute for 2-3 minutes.
When the beans are tender add the sauteed vegetables and 2.4 litres (4 pt) water and bring back to the boil.
Simmer for 15 minutes, until the beans are very soft.
Add salt to taste and serve with Garnish with a small sprig of rosemary.