| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Dairy |
|
Soup/stews, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried canned or Great Northern beans |
| 1 |
tb |
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 |
ts |
Salt or to taste |
| 2 |
ts |
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 |
ts |
Finely chopped flat-leaf parsley |
| 1 |
ts |
Finely chopped fresh sage |
INSTRUCTIONS
1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.
2. 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.
3. 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.
4. 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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