Recipe for White Bean and Saffron Soup

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Yield:

Ingredients:

Amount	Ingredient
3 cup	chopped onions
2 tbl	olive oil
6 x	cloves garlic, chopped
1 cup	dry white wine or apple juice
1/2 cup	dried white beans, soaked overnight, drained
8 cup	vegetable stock or water
2 x	bay leaves
2 cup	diced celery
2 cup	diced carrots
1 tsp	salt, (or to taste)
2 tsp	cracked black pepper
12 x	threads saffron

Instructions:

Instructions: In a large pot, saute onions in olive oil on medium-high, stirring often, until translucent and soft, about 5 minutes. Stir in garlic and saute for 2 to 3 minutes. Add wine and stir for about 1 minute. Add beans, stock, bay leaves, and bring to a boil. Reduce heat to medium and simmer for about an hour until beans are just tender. Stir in celery and carrots and simmer for 20 minutes.

Add salt, pepper, saffron, zest, and juice, and simmer for 10 to 20 minutes more.

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