Italian White Bean Soup
With carrots and cabbage, flavored with Marjoram
Equipment
- 1 large soup pot
- 1 smaller pot, to cook the vegetables in.
- knife and measuring tools
Ingredients
- 2 cups Great Northern dried beans, (1 pound or one small bag of white beans)
- 3 TBLS vegetable oil
- 6 garlic minced
- 1 1/2 cups yellow onion, chopped
- 1 TBLS dried marjoram
- 1 1/2 TBLS dry mustard
- 1 tsp. black pepper
- 1 TBLS salt
- 5 cups water
- 1 small head of cabbage, shredded or chopped fine
- 1 lb. carrots, peeled and chopped or cut into small coins
- 1/2 cup lemon juice (bottled is fine)
- 1/4 cup honey
- 1 TBLS. veggie or chicken base
- 1/2 cup packed parsley, chopped fine
Instructions
- Soak the dried beans for 6 to 8 hours, or overnight in plenty of water.
- Rinse the beans, add to your big soup pot with 7 cups of water. Bring to a boil and reduce the heat to simmer. Cook on medium low for 1 hour, or until beans are starting to get soft.
- Sauté garlic and onion in 3 TBLS oil on medium until soft (7 to 10 minutes).Add marjoram, dry mustard, black pepper, salt , cabbage and 5 cups of water.Bring to a boil and simmer for 30 minutes.
- Add the carrots. Cook for 5 minutes.Add the lemon juice, honey and TBLS of veggie or chicken base.
- By now, your beans should be soft. Puree or mash 2 or 3 cups of beans.Mix in the vegetables. Add the parsley. Serve.
Notes
Since it makes a lot, you can freeze some and re-heat another time.