Ingredients for Navy Bean And Onion Soup
- Olive Oil
- Yellow Onions
- 2 cloves garlic, minced
- 1/2 cup shallots, finely chopped
- 1 bay leaf
- Fresh Thyme
- Fresh Rosemary
- Navy Beans
- Dry White Wine
- Madeira Wine
- Chicken Stock
- Salt
- Black Pepper
- Roquefort Cheese
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How to Make Navy Bean And Onion Soup
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the chopped onion, minced garlic, and finely chopped shallots. Sauté for 5-7 minutes, or until the onions are softened and golden brown, stirring frequently.
- Stir in the bay leaf, thyme, and rosemary. Cook for 1 minute more, stirring constantly.
- Add the soaked navy beans, white wine, and Madeira (if using). Stir well to combine.
- Pour in the stock, ensuring all ingredients are well incorporated. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the beans are tender and the soup has thickened slightly. Stir occasionally.
- Remove the pot from the heat and carefully remove the bay leaf. Season the soup generously with salt and pepper to taste. You can also add other seasonings as desired (e.g., a pinch of red pepper flakes for a bit of heat).
- Ladle the soup into bowls and top each serving with a tablespoon of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
40g
Fat
9g
Carbs
18g
