White Bean Soup

White Bean Soup

White Bean Soup

components:

White Bean Soup

1 cup dried white beans
1 teaspoon salt
1 teaspoon cumin
2 c. tablespoons oil
2 onions, diced
3 carrots, diced
1 Krafess
4 cloves garlic, halved
salt
pepper
½ teaspoon red pepper flakes (optional)
4 tomatoes, skinned and diced
1 can chickpeas, drained
5 cups chicken broth
Turkey cheese rind
2 rosemary oud
3 thyme oud
1 bay leaf
2 albums of Cali

Method of preparation:

White Bean Soup

Place the beans in a large pot and cover with enough water, add salt, cumin and let the mixture to a boil over medium heat for 45 minutes or until the praise.
Drain beans and maintains a 1/2 cup of the cooking water.
1/2 cup mashed cooked beans with hot water and add to the whole beans.
Pour oil in a pan and cook the onion, carrot and celery, then add the garlic.
Season the mixture of salt and pepper.
Add tomatoes and beans and mix the broth and chick peas.
Tie the herbs in a package of thread and add to the cheese rind.
Allow the mixture to a boil peaceful agitation for 20 minutes, then add the alkali after cut into chunks.
Simmering unrest in the quiet for 10 minutes, then remove the bark and herbs.
Serve with toast.