Red & White Bean Soup

Beans, bacon, and … parsnips? It’s actually delicious. Jamie works across the alley with our neighbors at Local Foods, and has been coordinating their soup contributions all winter long. He and his wife Hannah made this soup out of stuff he found in the overstock walk-in.

4 pounds ripe, red vine tomatoes (MightyVine recommended)
2 pounds white parsnips
1 1/2 pounds dried cranberry beans and cannellini beans
6 ounces slab bacon (The Butcher & Larder recommended)
2 large candy onions

1/8 cup butter, chopped or melted
24 ounces red, amber or brown beer, maybe something wild or Belgian

Preparation
Soak beans overnight until soft.

Combine half of the roasted parsnips, most of the roasted tomatoes, 1/3 of the beans and blend with an immersion blender with the beer and pan drippings.

Transfer the blend to a large stock pot. Stir in the the rest of the beans and roasted vegetables. Add salt, pepper, and paprika to taste. Heat to a boil, then reduce heat and simmer for 20 minutes.

Posted: Saturday Mar 5,2016 01:37 PM In Uncategorized