White Bean Soup Au Gratin
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Ingredients
2 small packages white beans*
2 yellow onions
2 carrots
2 cups sliced mushrooms
1 rutabaga, grated
⅔ tsp salt (or to taste)
pepper to taste
Swiss cheese slices (2 slices per bowl of soup)
cooked chicken pieces (optional - omit for vegetarian)
2 small packages white beans*
2 yellow onions
2 carrots
2 cups sliced mushrooms
1 rutabaga, grated
⅔ tsp (3.3 ml) salt (or to taste)
pepper to taste
Swiss cheese slices (2 slices per bowl of soup)
cooked chicken pieces (optional - omit for vegetarian)
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Instructions
- Soak white beans overnight.
- Discard soaking liquid and rinse.
- Cover with clean water, bring to boil and skim off foam that forms.
- Add remaining ingredients.
- Simmer for 2 hours.
- At end of cooking time, when beans are soft, bring to rapid boil for at least five minutes. This is what makes the soup creamy.
- When ready to eat, add optional cooked chicken to soup and place a couple slices of Swiss cheese on top of soup in bowls.
Nutritional Info
Storage
Notes
* NT for IBD note: Recipe calls for 2 "small" packages of white beans. Not sure how big a small package is. Seems like a common bag size is 16 oz (453 grams) and I have not found anything smaller than that.
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