Mediterranean White Bean Soup

Ingredients

• 1 cup dried white beans, such as Great Northern or cannellini, rinsed and picked over
• 1 sprig fresh rosemary or ¾ teaspoon dried rosemary
• 8 garlic cloves, chopped or sliced
• Hide ingredients for 7 cups Poultry Stock or Vegetable Broth 1 7 cups Poultry Stock or Vegetable Broth (opens in new tab) 7 cups Poultry Stock or Vegetable Broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 1 medium tomato, chopped
• ¼ cup chopped parsley
• ¼ cup olive oil
• ½ teaspoon black pepper or red pepper flakes
• 1 tablespoon red wine vinegar, or to taste
• Salt to taste
• Chopped parsley, oregano, or a combination