VEGETARIAN 15 BEAN SOUP RECIPES

Steps:

• Soak beans overnight, or at least 8 hours. Drain and rinse.
• Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
• Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
• When beans are done, drain half the cooking water.
• Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
• Serve with crusty bread or popovers.

Steps:

• Place beans, water, and baking soda in a large bowl or container. Cover and let stand at room temperature for 12 hours. Drain and rinse beans well.
• Heat oil in a large pot or Dutch oven over medium. Add onions, carrots, celery, and 1/2 teaspoon of the salt, and stir to coat with oil. Cover and cook, stirring occasionally, until onions soften, about 6 minutes. Uncover and continue to cook over medium, stirring occasionally, until onion mixture starts to brown, about 12 minutes. Add garlic, rosemary, and crushed red pepper; cook, stirring often, until garlic softens, about 2 minutes. Add vinegar; cook, stirring often, until vinegar is mostly reduced, about 2 minutes. Add drained beans, tomatoes and their juices, Parmesan rinds, stock, and remaining 1 teaspoon salt. Bring to a boil over high. Reduce heat to medium-low; simmer, with lid slightly ajar, stirring occasionally, until beans are tender, 1 hour, 45 minutes to 2 hours. After about 1 hour, 15 minutes, check soup. If beans are not covered with liquid, add remaining 1 cup stock. Remove from heat; cover and let stand 15 minutes.
• Uncover soup. Remove and discard Parmesan rinds, and add escarole. Stir soup until escarole is just wilted, about 1 minute. Divide soup evenly among 6 bowls. Drizzle with additional oil, and garnish with grated Parmesan cheese and more rosemary.