Bean Soup

재료

Use a 1:2 ratio of beans to water

Use big soup pot; cook beans with a bouquet garni (parsley, rosemary, thyme), and a half full each of shallots and garlic, both whole

Rinse beans first and let them sit in water for 30 mins

Cook them at a low and slow simmer; don’t boil them; cook for 1-2 hours

Mirepoix: garlic, onions, carrots, celery (carrots and celery are diced); I used 1 quart of diced yellow onion, less than 1 quart of diced carrot, and a little over a quart of diced celery

Cook onions, then garlic, then carrots, then celery, salting after putting in each veggie, cook until dry and then deglaze with white wine; cook until white wine evaporates

When beans are done