WHITE BEANS JARDINIERE

PORTIONS: 8

INGREDIENTS

1 lb. white beans. (Great Northern Beans)

2 tbsp. vegetable oil

1 diced white onion

3 garlic cloves

1 cup diced butternut squash

1 diced celery rib

¾ cup sliced or diced carrots

1 cup diced cabbage

1 diced three color peppers

1¼ cup crushed tomatoes

2 chicken bouillon without MSG

1½ qt. water

¼ tsp. dry thyme leaves. 

¼ tsp. dry oregano

¼ tsp. dry basil leaves

1 bay leaf

2 tsp. salt

¼ tsp. ground black pepper

METHOD

Check beans for any stones or dirt that could be in the package and wash beans with cold running water.

In a pot place the beans and cover the beans with plenty water. Leave the beans soaking in the water overnight.

Next day drain the water and pour in fresh cold water to cover the beans. Bring the water to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until soft.

Heat the oil in a deep pot and sauté garlic and onions together. Add the vegetables and herbs. Cover the pan and at low heat let the vegetables to sweat. Mix it and cook for a few minutes. Incorporate the beans with the liquid. Mix in crushed tomatoes, water, chicken bouillon, salt and pepper.  Bring the liquid to a boil and at low heat let it cook for 15 minutes. Let the soup rest for about 10 minutes.

Adjust amount of water according to the thickness you like the soup.