Time: 2 hours 15 minutes
Complexity: easily
Servings: 8

This white bean soup is hearty, warming, delicious, and aromatic, with hints of spice and smoky flavor from the smoked pork. The white beans are first soaked and then simmered with a bunch of aromatic herbs, onions, garlic, and smoked pork shanks. Choose fresh, dry beans to save time. When the soup is ready, puree it in a blender, either all or some, if you prefer chunks. Remove the shanks, chop, and add them back to the soup. Serve each serving with a pat of butter and enjoy.

Ingredients:

• 450 g white beans, sorted and washed
• 10 sprigs of parsley
• 2 sprigs of fresh thyme or rosemary
• 1 bay leaf
• 2 large smoked pork knuckles, about 0.7 kg.
• 1 medium onion, coarsely chopped
• 1 clove garlic, coarsely chopped
• 8 cups of cold water
• 1 medium carrot, coarsely chopped
• Butter, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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white beans, pork ham, bay leaf, thyme, rosemary

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Preparation:

Step 1
• Place the beans in a large saucepan and cover with cold water to a depth of about 2 inches. Bring to a boil and reduce heat. Cook for 5 minutes, then remove from heat, cover, and let steep for an hour. Drain and set aside. Tie the parsley, thyme, and bay leaf with kitchen twine.
Step 2
• In a large soup pot or cauldron, combine the beans, herb bundle, shanks, onion, and garlic with water. Bring to a boil, cover, and reduce heat to a simmer. Cook until the beans and shanks are tender, about 1.5 hours.
Step 3
• Turn off the heat and remove the shanks from the pan. Let cool slightly. Remove the meat, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Step 4
• Puree about 3 cups of beans with a little liquid in a blender. If you prefer a smoother texture, puree the entire soup. Stir in the puree and diced meat. Heat the soup and add salt if needed.
Step 5
• Pour into warm plates, place a small piece of butter on each serving and serve.

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