White Bean And Vegetable Soup

Name: White Bean And Vegetable Soup
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 onion small, diced; 4 garlic cloves minced; 2 tomatoes large, diced; 2 tablespoons tomato paste; 1 1/2 cups navy beans small white, kuru fasulye*; 1 1/2 liters chicken stock or water; 1 carrot finely diced; 1 celery stalk finely diced**; 1 teaspoon red pepper Turkish; salt; pepper; 1/4 cup chopped parsley finely; 2 tablespoons olive oil; 2 tablespoons butter; 1 onion small, diced; 4 garlic cloves minced; 2 tomatoes large, diced; 2 tablespoons tomato paste; 1 1/2 cups navy beans small white, kuru fasulye*; 1 1/2 liters chicken stock or water; 1 carrot finely diced; 1 celery stalk finely diced**; 1 teaspoon red pepper Turkish; salt; pepper; 1/4 cup chopped parsley finely

28 ingredients

9 steps

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion small, diced
4 garlic cloves minced
2 tomatoes large, diced
2 tablespoons tomato paste
1 1/2 cups navy beans small white, kuru fasulye*
1 1/2 liters chicken stock or water
1 carrot finely diced
1 celery stalk finely diced**
1 teaspoon red pepper Turkish
salt
pepper
1/4 cup chopped parsley finely
2 tablespoons olive oil
2 tablespoons butter
1 onion small, diced
4 garlic cloves minced
2 tomatoes large, diced
2 tablespoons tomato paste
1 1/2 cups navy beans small white, kuru fasulye*
1 1/2 liters chicken stock or water
1 carrot finely diced
1 celery stalk finely diced**
1 teaspoon red pepper Turkish
salt
pepper
1/4 cup chopped parsley finely

Directions

1

In a medium-sized saucepan, heat the oil and the butter together over medium heat. Add the onion and the garlic and cook gently for about 2-5 minutes, stirring, until they're softened but not brown.
2

Add the chopped tomatoes, tomato paste, beans and stock. Bring the soup to a boil; then lower the heat and simmer for about 30 minutes.
3

Add the carrot, celery and Turkish red pepper and cook for another 30 minutes, stirring occasionally.
4

Ladle the soup into bowls, sprinkle with parsley and serve.
5

In a medium-sized saucepan, heat the oil and the butter together over medium heat. Add the onion and the garlic and cook gently for about 2-5 minutes, stirring, until they're softened but not brown.
6

Add the chopped tomatoes, tomato paste, beans and stock. Bring the soup to a boil; then lower the heat and simmer for about 30 minutes.
7

Add the carrot, celery and Turkish red pepper and cook for another 30 minutes, stirring occasionally.
8

Ladle the soup into bowls, sprinkle with parsley and serve.
9

*To prepare the beans, cover them with water and bring the pot to a boil. Allow the beans to boil for about 3 minutes, then cover with a lid and let sit for at least an hour. Alternately, soak the beans in cold water overnight, for about 8-10 hours, then wash and drain them in the morning.