White Bean Soup with Chive Oil

Name: White Bean Soup with Chive Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 18 servings Chive Oil for drizzling; 118 milliliters chopped carrots; 118 milliliters chopped celery; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 8 garlic cloves, chopped; 473 milliliters dried Great Northern or other small white beans, rinsed and picked over; 118 milliliters half-and-half; 237 milliliters chopped leeks (white and pale green parts only); 3 liters homemade chicken stock or canned low-salt chicken broth, or more as needed; 3 Tbsps olive oil; 1 large onion, chopped; 18 servings Salt and freshly ground black pepper; 1 large tomato, halved, seeded, and chopped

White Bean Soup with Chive Oil is a gluten free and vegetarian soup. This recipe serves 18. One serving contains 87 calories, 5g of protein, and 4g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have thyme, salt and pepper, half-and-half, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Drain.

Heat the olive oil in the same pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Tomato

Leek

Onion

Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.

Ingredients you will need

Chicken Stock

Rosemary

Beans

Thyme

Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper