White Bean Soup with Tomatoes and Herbs

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and celery and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the tomatoes and cook 5 minutes, stirring, until the tomatoes softens.

   Stove
2. 5
   Add the legumes, stock, thyme and dried parsley and bring to a boil.

   Stove
3. 6
   Turn down the heat and simmer with the lid slightly open 25 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Partly mash the legumes with a wooden spoon, leaving some whole, for a thick texture.

   Wooden spoon
5. 8
   Season with salt and black pepper, taste and adjust.
6. 9
   Serve hot with country bread.