Ingredients
- Dried Great Northern Beans: 1 pound
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Chicken or Vegetable Broth: 8 cups
- Fresh Rosemary: 2 sprigs
- Dried Thyme: 1 teaspoon
- Salt and Pepper: to taste
Instructions
- Step 1: Rinse the dried beans thoroughly and soak them in water overnight, or for at least 8 hours. Drain and rinse the beans again.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Add the drained beans, broth, rosemary sprigs, and dried thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beans are tender.
- Step 4: Remove the rosemary sprigs. Use an immersion blender to partially blend the soup until it reaches your desired consistency (some like it completely smooth, others prefer it chunky). Alternatively, you can carefully transfer a few cups of soup to a regular blender, blend, and then return it to the pot.
- Step 5: Season the soup with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld. Serve hot, garnished with a drizzle of olive oil and crusty bread.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, and tastes even better the next day!
- For reheating, gently warm the soup on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- A dollop of pesto or a sprinkle of grated Parmesan cheese elevates this simple soup into a truly memorable meal.
- Don't skimp on the simmering time after blending – it really helps the flavors meld together and creates a richer, more satisfying soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American