A rich and savory soup for the winter. While soaking the bean and the cooking time makes it a soup that takes quite a long time to cook, but it’s totally worth the investment. In addition, it’s a great sauce for rice.
250 grams white bean
7 tablespoons olive oil
1 finely chopped onion
2 onions sliced to strips
4 cloves of garlic, finely chopped
2 stalks of celery, finely chopped
teaspoon dry thyme
3 bay leaves
1/4 teaspoon black pepper
5 cups of water
Salt to taste
1/2 Cup lemon juice
A cup of grated Parmesan cheese
Soak the beans in the water for the night or for 8 hours.
Strain the beans and set them aside.
Heat 4 tablespoons of olive oil in the saucepan and add the 1 chopped onion. sauté until it’s golden brown.
Add the garlic and continue to sauté for a minute or two.
Add celery, thyme, bean, bay leaf and black pepper.
Stir well, add the water and bring to a boil.
Lower the heat and continue to cook on low heat for an hour and a half until the beans are soft.
At the same time, heat 3 spoons of olive oil on a skillet and sauté the 2 sliced onions until they are golden brown.
When the soup is ready, take the bay leaves out and add salt and lemon juice.
Pour the soup into bowls, add the sautéd onion, mix well and sprinkle over a generous dose of parmesan.