I made a white bean soup last week from scratch. I had been saving chicken bones and used them to create a chicken stock the night before preparing the soup. The stock was made up of pretty standard ingredients: chicken bones, carrots, onions, celery, leeks, thyme, parsley, bay leaf, and white peppercorns. Here is a picture:
I soaked the beans overnight. To get the soup started, I cooked some smoked bacon in my olive oil for a few minutes – just long enough to transfer the flavor. I then added the following to the olive oil (sans bacon): onions, carrots, celery, garlic, tomato paste, chopped tomato, and the beans. I threw in some fresh basil, parsley, thyme, and rosemary. Finally, some sherry wine vinegar, sugar, salt, and pepper.
Between the preparation of the stock, the soaking of the beans, and the cooking of the soup, the process is a long one – but totally worth it. The soup was incredible and I had meals for several days. I definitely recommend making your own chicken stock from scratch.
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