Any white beans will work with this soup;  my favorite are canary, also know as mayacoba.

Sun Oven White Bean Soup


For the beans:

1 pound dried white beans (cannellini, great northern, navy, or canary), picked over, rinsed, soaked overnight, and drained

1 onion, peeled and halved

1 carrot, scrubbed and cut in half

2 celery stalks, cut in half

1 bay leaf

For the base:

2 tablespoons olive oil

1 onion, finely chopped

1 3 ounces pancetta, diced

2 cloves garlic, minced

1 tablespoon tomato paste

For the soup:

2 carrots, peeled, halved lengthwise, and sliced

2 celery stalks, sliced

2 cups chicken broth


Set Sun Oven out to preheat.

Put the drained beans in a large pot with enough water to cover by two inches. Add the onion, carrot, celery, and bay leaf. Cover and transfer to the Sun Oven. Cook until the beans are soft, 2 to 4 hours. Remove the pot from the Sun Oven, leave the oven out to finish the soup. Discard the onion, carrot, celery, and bay leaf.

While the beans are cooking prepare the base. Heat the oil in a large skillet, add the chopped onion and cook, stirring often until softened, about 5 minutes. Add the pancetta and continue cooking until starting to brown. Stir in the garlic, then the tomato paste.

Using a slotted spoon, take 1/2 cup of the beans out of the pot and puree them in a food processor until smooth. Stir the cooked onions, carrots, celery, chicken broth, and pureed beans into the the cooked beans. Cover and return to the Sun Oven. Cook the soup until the vegetables are soft and the flavors have blended, 4o minutes to 1 hours.



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