White Bean Soup With Porcini Mushrooms-martha Stewart Liv
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy | Main dish, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1 | c | Dried canned or Great |
| Northern beans | ||
| 1 | T | Plus 1 t fruity olive oil |
| 1 | Carrot, peeled and finely | |
| chopped | ||
| 1 | Red onion, peeled and finely | |
| chopped | ||
| 1/2 | Rib celery, finely chopped | |
| 1/2 | t | Salt or to taste |
| 2 | t | Finely chopped garlic |
| Bouquet garni, made with 1 | ||
| bay leaf 4 sprigs flat | ||
| leaf parsley and 1 large | ||
| sage sprig tied in | ||
| cheesecloth | ||
| 1/2 | oz | Dried porcini mushrooms |
| rinsed well | ||
| 3/4 | c | Water |
| Freshly ground pepper | ||
| 4 | t | Finely chopped flat-leaf |
| parsley | ||
| 1 | t | Finely chopped fresh sage |
INSTRUCTIONS
Pick through beans and rinse. Place in a lidded container with water to cover by several inches; refrigerate overnight. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot, onion, celery, and salt, and cook over medium-low heat, stirring often, until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute longer. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover, and cook over low heat until beans are completely tender, about 1 hour, adding salt and pepper to taste after 30 minutes. Remove bouquet garni; puree soup in a blender or food processor. Adjust seasonings. Garnish with chopped parsley and sage and drizzle with remaining olive oil. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 0mg
Sodium: 730.2mg
Potassium: 713.9mg
Carbohydrates: 31g
Fiber: 8.6g
Sugar: 1.5g
Protein: 10.8g