Simple White Bean Soup

Deep, full-bodied flavor. "Peasant food" at its best.

This is the most amazing and versatile thing. So easy, simple & clean.  I get raves about it every time.
I even gave it out with biscuits for Christmas... a major hit!
Flavor with spices of your liking. Rosemary is particulalrly good, as is marjoram (I'm on a major marjoram kick right now.. it just tastes so refreshing.)


WHITE BEAN SOUP

W/ CARROTS & ROSEMARY

from a recipe in Sunset magazine

 16 OZ. (1 lb.) WHITE BEANS, uncooked

2 TBSP. OLIVE OIL

2 LARGE CARROTS, sliced in 1/2 inch-thick rounds

1/2 TBSP. GARLIC POWDER

 1 Handful ROSEMARY LEAVES, fresh or dried

1 Pinch DRIED MARJORAM

6 CUPS BOILING WATER

Add all the above to a 5-quart crock pot. Turn setting to HIGH, cook 3 1/2 hours or so, until beans are done. 

Once beans are tender, add about 

1/4 CUP WHITE WINE VINEGAR

 and

SALT, to taste.

Stir to incorporate.  Cook about 15 minutes more, until beans have broken down some.

Stir once more and serve.