1 lb dry white beans
12 c. water
2 onions
2 carrots
2 leeks
1 celery stalka few leaves of garden greens (spinach, chard, or any other type of green)
4 cloves garlic
6 T. olive oil
2 bouillon cubes
salt and pepper to taste
Finely chopped and minced thyme leaves (couldn’t find fresh so I used ground)
- Soak the dry beans in cold water for at least 10 hours. Rinse them well and put them into a large sou pot with water.
- Cut the onions, carrots, leeks, celery, and garden greens into thing pieces. Mince the garlic well. Add them all to the soup, along with the oil and bouillon cubes
- Cook the soup, covered, over medium heat for about 60 minutes, stirring from time to time. Let the soup sit for about 10 minutes with the lid on.
- Add salt, pepper, and thyme. Reheat for another 5 minutes and serve hot.
Liza gave it a thumbs up