Soupe aux Haricots

Name: Soupe aux Haricots
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 6
Cuisine: France
Ingredients: sea salt; bunch of flat-leaf parsley, chopped; 300 g dried cannellini or white haricot beans, soaked overnight, drained; 2 bay leaves; 800 g tomatoes; 2 tbsp olive oil; 3 sprigs of thyme; 2 cloves of garlic, crushed, peeled and chopped; 2 onions, chopped; 1.2 litres chicken stock; 400 g uncooked ham, chopped; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Fran likes to use cannellini beans for this recipe, although white haricot beans (which are similar in taste, though a little smaller) will do just as well. Choose the tastiest tomatoes you can find-this dish is an excellent way to use those enormous, misshapen Marmande tomatoes you see on French market stalls.

Ingredients

300 g dried cannellini or white haricot beans, soaked overnight, drained
2 tbsp olive oil

Europe
France
Soup
Mediterranean

Method

Soak the beans overnight in plenty of cold water. Drain and rinse them and place in a large pan with the olive oil, onions, garlic and stock. Add the chopped ham, bring to the boil and simmer gently.

Peel the tomatoes by making a small cross in the skin and plunging them into boiling water for 20 seconds. Remove and peel the skins off. Chop the tomatoes roughly and add to the soup, alon