Monticello White Bean Soup
User Reviews
4.6
Monticello White Bean Soup
Description
The recipe begins with soaking dried navy beans overnight to reduce cooking time and improve digestibility. After draining, the beans are simmered in a large pot with water until tender, about an hour, with scum skimmed off to clarify the broth. Diced carrots and turnips are then added and cooked until soft, followed by parsnips to round out the vegetable medley. Celery, including leafy tops, contributes subtle herbaceous notes throughout the cooking.
The resultant soup features a comforting, creamy consistency once passed through a food mill or blended to the desired smoothness, replicating traditional preparation methods from Thomas Jefferson’s era. Salt, pepper, and butter balance the flavors and add silkiness to the final dish.
Artisan rustic bread slices accompany the soup, suitable for dipping or serving alongside. This soup is suitable for making in advance and reheated, gaining flavor as it rests.
Ingredients
- 1 1/2 pounds Navy beans 4 cups, dried; or great Northern; or cannellini beans
- 16 cups water (4 quarts)
- salt
- black pepper
- 2 carrot large; trimmed, peeled, diced
- 2 turnip small; trimmed, peeled, diced
- 1 parsnip medium; trimmed, peeled, diced
- 3 celery large ribs; with leafy green tops; chopped
- 2-3 tablespoons butter unsalted
- 4 lices artisan bread rustic; sliced 1/2 inch thick
Instructions
- Rinse and sort the beans, removing any stones or impurities. Drain the beans and put them in a large bowl, then cover by a few inches of cold water. Soak the beans overnight.
- Drain the beans.
- Put the beans in a large pot or 6-quart Dutch oven. Cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface. Simmer gently until the beans are tender, about 1 hour. Replenish the liquid with additional water as needed.
- Season the mixture with salt and pepper. Add the diced carrots and turnips and simmer until tender, about 15 minutes. Add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15-30 minutes longer. Taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.Pass the soup through a food mill to puree, or use an immersion blend to blend the soup till it reaches the desired texture. In Jefferson’s time it would have been passed through a sieve to make a very smooth and light puree, but it is a very time consuming process for a large batch of soup like this. The food mill will create the most authentic texture in a short amount of time. An immersion blender will make the soup thicker, less silky and less refined, with a texture that is not as authentic. It will still be tasty, though.
- Add the chopped celery ribs to the puree and simmer gently for 15 minutes more. If the soup is too thick, thin it with more simmering water.
- Butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden. To make the dish pareve or vegan, use a dairy-free bread and rub the bread lightly with olive oil instead of butter before browning.Cut the toasted slices into bite-sized pieces and divide them among 8 warm bowls.
- Ladle the soup over the toasted bread cubes. Serve hot. I like to garnish each serving with a few small bread cubes on top. Note: to make this soup vegan/dairy free, omit butter and use a dairy-free bread... not necessarily traditional, but an easy sub to make. :)
Notes
- Soak beans overnight to shorten cooking time and improve texture.
- Simmer beans gently, skimming any foam, to keep broth clear.
- Add vegetables in stages to ensure even tenderness.
- Puree soup with a food mill or immersion blender to achieve a smooth consistency preferred in traditional preparation.
- Serve with thick slices of rustic artisan bread for a classic accompaniment.
- Use a large pot or Dutch oven to accommodate the volume and slow simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 147mg | 6% |
| Potassium | 1252mg | 27% |
| Fiber | 23g | 92% |
| Sugar | 7g | 14% |
| Vitamin A | 2705IU | 54% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 187mg | 19% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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