White bean soup

[pinesandmaples]

rooibos and I are working our way through How to Cook Everything (which is a really great cookbook! Buy it if you see it in a used bookstore!) by Mark Bittman, and this is one of our favorites so far. I've modified it a little bit with my notes.

Serves: Four, with some sort of supplemental bread. Without bread, it serves closer to three.

Pros: Mostly unattended. Very few ingredients. Good for people who have time instead of spoons. Can easily be accomplished by someone learning to cook. Uses ingredients that store well. Very little cutting. Can be made up to 2 days in advance.

Cons: Requires blending. Not quick. Requires a little bit of knife work

Materials:

Medium-large saucepan

Spoon

Blender or food processor

Measuring cup

Knife

Cutting board

Time: Between 30 minutes and 2 hours, based on the beans you use.

( Recipe and ingredients under here! )