Saturday, March 10, 2012

Cannelini Beans Soup

Dry Cannelini Beans - 1/2 cup
Olive Oil - 1 tbsp
Yellow Onion - 1/2 cup, chopped
Garlic - 5 cloves, thinly sliced
Ginger - 1/2 inch, thinly julienned
Celery Sticks - 2, chopped
Carrots - 1, chopped
Dried Thyme - 1/4 tsp
Tomato - 2, grated
Water / Homemade vegetable Stock - 4 cups

Soak the beans overnight in plenty of water. Drain and keep aside.

Heat a pressure cooker pan. Add olive oil and the sliced garlic and ginger. Saute for a few seconds. Then add the chopped onion.

Cook for a minute and add chopped celery and carrots. Saute for a couple of minutes more.

Add grated tomato, thyme, soaked beans, salt and pepper. Mix everything well.

Add 4 cups of water and close the pressure cooker. Once full pressure is reached, lower the flame and cook for 15 minutes. Serve hot.

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