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If you’re looking for something different but not too different, look no further. This creamy white bean soup strikes the perfect balance—it’s bold and unique, with a delicious flavor your whole family will enjoy.
2 cups Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
5 leeks, chopped, white part only (1 cup)
1 large tomato, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 cloves garlic, minced or 8 cubes Gefen Frozen Garlic
10 cups chicken stock, such Manischewitz Chicken Broth
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 cup Kineret Whipped Topping or other non-dairy whipped topping
white truffle oil, optional
Place beans in a large, heavy pot. Add water to cover beans by two inches, and let soak overnight. Drain beans.
Heat olive oil in a large, heavy pot over medium-high heat. Add onion, leek, tomato, carrots, celery and garlic, and sauté until vegetables are tender, about six minutes.
Add beans, chicken stock, thyme and rosemary. Bring to a boil, then reduce heat to medium-low. Cover and simmer until beans are very tender, stirring occasionally, about one hour.
Purée soup until smooth. Add whip topping and season with salt and pepper. Ladle soup into bowls. Lightly drizzle with truffle oil, if desired.
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