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White Kidney Bean Soup

Ingredients

– Dry White Kidney Beans (or any type of beans / lentils) 450g
– Yellow Onions (sliced) 3
– Laleli Virgin Olive Oil For Cooking ¼ cup
– Garlic (minced) 2 cloves
– Fresh Rosemary (6~7 inches in length) 1 large branch
– Chicken Stock 2 litres
– Bay Leaf 1 piece
– Kosher Salt 2 tsp
– Fresh Ground Black Pepper ½ tsp

Cooking Method

  1. Soak beans in water above. Keep it in refrigerated for 6 hours or overnight and then drain.

  2. In a large stockpot over low to medium heat, sauté onions with virgin olive oil for cooking until onions are translucent (approximately 10~15 minutes).

  3. Add garlic and cook over low heat for 3 more minutes. Add beans, rosemary, chicken stock and bay leaf. Cover pot and bring to boil. Simmer for 30 ~ 40 minutes until beans turn very soft.

  4. Remove rosemary and bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse untilcoarsely pureed.

  5. Return soup to pot to reheat. Add salt and black pepper to taste. Serve hot.
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