Home | Veggie Table - Show #30

Veggie Table - Show #30

Tuscan Bean Soup

• 1 cup (250 mL) -- Large dried white haricot beans, soaked
• 3 ½ - 4 cups (828-946 mL) -- Olive oil
• 1 -- Head of garlic, peeled
• 2 tbsp (25 mL) -- Chopped fresh oregano
• 2 -- Medium potatoes, peeled and diced
• 11 cups (2.64L) -- Water or vegetable stock
• To taste... -- Sea salt, fresh ground black pepper
• Handful -- Minced parsley

Drain beans. Heat olive oil in a large saucepan. Toss in whole garlic cloves (save two or three) and sauté for a minute or so. Add beans, oregano and potatoes. Continue to cook, stirring for another minute. Add water or stock, place lid on pan and simmer for about one hour. Beans should be tender. Season, pour half into a blender and puree. Return puree to saucepan. Add water to attain desired consistency (veg stock will not dilute the flavour). Chop remaining garlic and mix with minced parsley. Reheat soup and add garlic/parsley mixture just before serving.