Dry white beans Garlic Shallots or one white onion Fresh thyme Olive oil Sea salt Carrots Yellow potatoes Green beans Zucchinis Tomatoes Elbow pasta or small shape pasta
FOR THE SOUP Chop up the onion and garlic. Lightly sauté in a big soup pot with olive oil. Add the white beans and 16 cups of water.
Add a teaspoon of sea salt and 2 branches of thyme and let simmer for 45 minutes until the beans begin to soften. If you are using canned white beans this process needs only be 25 minutes.
While the bouillon is cooking, chop your tomatoes and zucchinis into little cubes. Peel and chop your carrots and tomatoes into little bite sized pieces as well.
Snap the ends off your green beans and dice them into small sections. Add the diced potatoes and carrots to the bouillon . Let simmer for 30 minutes stirring from time to time.
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