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
SALT, to taste.
Stir to incorporate. Cook about 15 minutes more, until beans have broken down some.
Stir once more and serve.