Name: White Bean and Vegetable Soup
Yield: Makes 8 Servings
Ingredients: 2 cups dried white beans such as cannellini, borlotti, or white runner, soaked and cooked, 5 cups, or 4 cups fresh beans such as cranberry, fava (peeled twice), or lima; ½ cup heavy cream; 6 cups chicken or vegetable broth; salt and pepper; 1 bouquet garni: 1 bunch of parsley, 1 bay leaf, and 3 fresh thyme sprigs; ¼ pound bacon, pancetta, or prosciutto trimmings, cut into cubes; chervil or basil butter; small croutons; 1 carrot, coarsely chopped; 1 medium-size onion, coarsely chopped; 3 tablespoons olive oil (if you’re using pancetta or prosciutto); 4 garlic cloves, peeled; 1 turnip, peeled and chopped; 1 celery rib, sliced

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is one of my favorite bean soups because it’s full of flavor and yet thin enough so that I can serve it hot in winter and cold in summer. It’s also a convenient catchall for vegetables I have around and feel like throwing in—the beans seem to hold everything together. Don’t worry if you don’t have all the vegetables listed in the ingredients; just figure on a total of 2 cups mixed chopped vegetables.

This soup is pureed, but if you like, just leave the vegetables whole in the s