Soup of white beans with tomatoes

Description

Hearty soup, a full meal. Serve with garlic bread, salad. Continue reading "The bean book" by Rose Elliot.

Ingredients

Beans

225 г
Water

850 мл
Bay leaf

1 шт
Onion

2 шт
Vegetable oil

1 ст. л.
Tomatoes in own juice

450 г
Salt
Black pepper
Sugar
Greens

Cooking

For the soup you will need: (I tried to cook with coloured beans - not worth it)

Soak the beans in the evening in cold water. In the morning cook until tender, adding the Bay leaf. The time depends on the beans - 1-1. 5 hours. Onions - chop and fry in butter for 10 minutes ("5"-"6" of 9). Add to the beans. Add the chopped tomatoes. Pour the broth or water. Cook for about 10 minutes.

Season the soup with salt and ground pepper. I usually use a mixture of five peppers. The soup is ready, but it can crush. In this case, don'T forget to remove Bay leaf!

I like when the soup something "floats". So part of the cooked beans I'm saving (about 1/4-1/3) and add it to the finished soup. Greens - to taste, but it seems to me that where tomatoes, Basil desired. Top - a bit of pink pepper from the mill.

Garlic bread - the dough for wheat bread you can add dry garlic powder and herbes de Provence (like Focaccia) or just slices of bread to dry in the grill and RUB with garlic clove.

A valuable gift from overseas friend. Over the year my "repertoire" has expanded considerably. I will add new recipes as the development (of the language).

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