Materials
- 1 yellow onion - diced
- 5 cloves of garlic - minced
- 1 red chili pepper - minced
- 1 can of fresh tomatos
- 1 can of tomato paste
- 2 tablespoons of butter
- 4 cups of vegetable stock
- 15 oz white beans (soak overnight in salt water)
- 2 tablespoon dry thyme
- 2 tablespoon dry parsley
- 2 tablespoon dry chives
- leafy greens - diced
- salt + pepper
Instructions
- In a wide pot, heat oil over medium heat, add diced onion and sautee for three minutes.
- Add garlic and minced chili pepper, cook until fragrant
- Add tomatoes and cook until bubbly
- Melt butter into the tomatoes, add salt & pepper
- Add the vegetable stock and bring to boil
- Add in the beans, season with herbs + potentially more salt/pepper
- Upon boil, turn the heat down to a simmer, and let sit for 30 minutes
- Stir in the diced leafy greens, cook until wilted
Comments
First time I cooked this, the white beans did not pick up a lot of the flavor within the broth. Even though the broth itself was very flavorful.
Asking around, it seems like one need to soak the beans in salty water overnight, for the beans to at least have some flavor profile.
Source
Originally from here.
Salty water tip from the ever helpful Sweta Karlekar.