Kristen's Recipes


Title:   Creamy White Bean Soup with Sesame Croutons ****
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   The Shoshoni Cookbook
3 c dried white beans
12 c water or stock
2 to 3 bay leaves
1 large onion- chopped
5 cloves garlic- minced
1/2 t thyme
1/2 t rosemary
1 t sage
1 1/2 t sea salt
Dash black pepper
1 T fresh lemon juice
6 to 8 slices whole wheat bread- cubed
1 T olive oil
2 T sesame seeds
4 cloves fresh garlic- minced
1 t dried basil
1/2 t oregano
1/2 t thyme
1 t sea salt
Directions:   1. Rinse beans and soak overnight. Drain and cook 2 hours in a large soup pot with water or stock and bay leaves. After 1 hour add onions and garlic. After 2 hours, when beans are soft, add thyme, rosemary, sage, salt and pepper. Puree soup in a blender until smooth and creamy. Return each blenderful back to the main pot, and keep warm until served.

2. Preheat oven to 350F. To make croutons, heat oil in a skillet and fry sesame seeds until golden. Add garlic and herbs, and saute 2 minutes. Add bread cubes and coat with herbed sesame seeds. Spread croutons on a baking sheet and bake 15 minutes, stirring often. Before serving, add lemon juice to the soup and adjust seasonings to taste. Serve with croutons.
Makes:   8 to 10 servings