- Dry white beans - Garlic - Shallots or one white onion - Thyme - Olive oil - Sea salt - Carrots - Yellow potatoes - Green beans - Zucchinis - Tomatoes - Elbow pasta
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.
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.
COQ AU VIN MADE SIMPLE
FIG AND PROSCIUTTO TARTINE
CREAMY BUTTERNUT SQUASH SOUP WITH CRISPY SAGE