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Serves 6
INGREDIENTS:
8 oz. white kidney beans
6 cups water
1 large onion, finely chopped
4 celery sticks, thinly sliced
2 tbsp. fresh garden herbs, finely chopped (chervil, parsley, chives, rosemary, opal basil) 1 tbsp. tomato paste
1 large clove elephant garlic, crushed
2 tsp. salt
3 tsp. coarsely ground black pepper
3 tbsp. fresh grated Parmesan cheese to serve
METHOD:
Bring water to a boil in a deep pan. Add beans, onion, celery sticks, garden herbs, tomato paste, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot garnished with Parmesan cheese and served with crusty bread.
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