Oct 18, 2013

Navy bean soup

What are those old beans doing in my pantry?

Recipe by Gray Apron
time: 5 min preparation + 70 min cooking + time to soak beans (3 hrs minimum)

  • 300 g (1 1/2 cup) dry navy beans (small white beans), soaked and drained
  • 1 small onion, chopped
  • 1 medium parsnip, chopped
  • 100 g (3.5 oz) celery root, chopped
  • 1 small leak, chopped
  • 3 Tablespoons olive oil
  • piece of rind of Parmesan
  • 2 bay leaves
  • 1l (4 cups) boiling water with 1 teaspoon salt
  • salt and pepper to taste
  1. In a medium sauce pan, heat oil on medium/high. Add all the vegetables (except beans) and sauté for 10 min. Add a pinch of salt half way through and pepper at the end. 
  2. Transfer beans into the pan with veggies, pour in boiling salted water, add the rind of Parmesan, bay leaves and cook on low heat for about 1 hour till beans are cooked.
  • the soup tasted good, I didn't have to correct the seasoning at all;
  • light but satisfying, tasty and refreshing; 
  • my Parmesan rind was 1x2 inches (3x5 cm);
  • we liked these little beans, they cooked well and didn't fall apart;
  • our little lunch accompanied by the armenian bread,  was a highlight of the day.


  1. Anonymous10/19/2013

    Easy,simply and rich!!! Kasia

  2. Hi Kasia, right, right and right! Thank you for your comment and bon appetit!