- Cook Time
- Prep Time
- 6 ServingsServings
- 1 medium yellow onion, thickly sliced
- 6 garlic cloves, crushed
- 1 sprig fresh rosemary
- 1/2 cup rendered duck fat or olive oil
- 2 cups dried white beans, soaked in water 8 to 10 hours minimum or overnight
- 10 cups vegetable stock
- 1 tablespoon kosher salt (if using commercially prepared stock, use 1/2 teaspoon )
- 1/4 teaspoon freshly ground white pepper
- 25 to 30 Spanish arbequina olives, pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin olive oil (kalamata olives may be substituted)
1 In large heavy-bottomed saucepan over medium-high heat, sauté onion, garlic and rosemary in duck fat or olive oil until onions are translucent, about 5 minutes.
2 Rinse soaked beans in colander under cold running water.
3 Add beans, potatoes, stock, salt and pepper to saucepan; bring to boil.
4 Reduce heat to simmer; cook uncovered until beans are soft and tender, 1 hour to 1 1/2 hours. Remove rosemary. Season to taste with salt and pepper.
5 Transfer soup to blender; purée on high speed 1 minute. Return to saucepan; bring to boil.
6 Ladle soup into bowls. Spoon olive purée into small squeeze bottle or plastic bag with one corner snipped; squeeze a swirl onto each portion.
Source: Idaho Potato Commission