Thursday, April 11, 2013

Hearty Navy Bean Soup

1 lb cooked navy bean 
1 large shallot, chopped 
1 large bay leaf 
2 large garlic cloves, minced 
1 cup chopped ham (optional) 
3 cups chicken broth 
2 cups vegetable broth 
Extra Virgin olive oil 
Sea salt and black pepper

Cover the bottom of a large dutch oven or soup pot with olive oil.When hot,saute shallot, garlic, bay leaf, ham (optional), and beans on medium heat for 10 minutes to cook the shallot and garlic. Lower heat to low, add broth. Let the soup simmer for about 1 1/2 hours.

Remove bay leaf, Season to taste with sea salt and black pepper. Puree half the soup in a blender and stir back into the soup. Serve hot with drizzles of extra virgin olive oil and crusty bread.

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