Chilly winter weather makes soup a great option for any dinner. Even better, this recipe can be made with things that you probably have sitting in your pantry right now! Full recipe below the video.
Number of servings: 8
Cook time: 20 minutes
1 cup dried white beans (white navy beans, cannellini, or Great Northern) soaked over night
Water to cover
1 small spring rosemary
3 garlic cloves, smashed and peeled
Extra virgin olive oil
- Soak the beans overnight. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight
- Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them.
- Add the rosemary, garlic and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20-30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time so check on them after 20 minutes.
***Dried beans will not soften if cooked in salted water. Do not add any salt or commercial stock products until the beans are soft. The garlic, oil, and herbs will give them plenty of flavor.
Serving size: 1/2 cup
Dietary Fiber: 4g