Otherby TheMealDBEasy White Bean SoupServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 lb Cannellini Beans2 medium Onions2 tablespoons Vegetable Oil2 medium Red Pepper1/3 cup Tomato Puree2 medium Carrots6 cups Water1 tsp Dried Mint1/2 tsp Thyme1 tsp Summer Savoury1 tsp Black Pepper1 tsp SaltGarnish ParsleyStepsStep-by-step0 of 5 done1Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.2Chop one of the onions and leave the other one whole. Chop carrots.3Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.4Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.5Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.Source: TheMealDB
