White bean and celery soup
Print This Post
The taste of fall. This is a mild, flavorful soup that fills the stomach and warms the heart.
Serving Size: 4
Ingredients:
- 2 tbs. olive oil
- 1 onion, chopped
- 4 celery stalks, chopped
- 3 cloves, garlic crushed
- 500 grams or 32 oz. cannellini beans, drained and rinsed
- 2 cups vegetable bouillon
Directions:
- Saute the chopped onion and celery in the olive oil, in a large pot until the onion is glassy and the celery a little soft.
- Add the beans and vegetable bouillon and cook on a low heat for about 15 minutes.
- Puree to a smooth consistency.
- Garnish with croutons and a few celery leaves that have been minced.
This entry was posted on Tuesday, October 2nd, 2007 at 8:24 pm and is filed under Beans, Celery, Soups. You can follow any responses to this entry through the RSS 2.0 feed.
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
What a great, simple recipe! I love celery in soup…no soup or stew is complete without it, in my opinion! I cannot wait to try this!
Courtney
This looks lovely and seems like something I would make:-)
A good base recipe. I modified it — used shallots instead of onion, increased garlic, and diced 2 or 3 potatoes and lightly sauteed the garlic, shallot, potato, celery mixture in just about 1 T olive oil, adding in small amt of water as needed to keep from browning. Once the mixture was soft, I added in 1 large can of cannellinis, and dried thyme, then 2 + cups of veg. broth. Simmered covered for about 20 min, till soft, then pureed. Very good, even my teen-age son liked it.
Hi BK, and than you for your comment.
You adaptation sound delicious…I appreciate your sharing them here, and glad that your son enjoyed it as well. As the temperatures are sill very cold and it’s still all white outside, we will have time to make this again and try out your suggestions.