Black and White Bean Soup with Savory
A hearty puréed soup of black and white beans accented with summer savory and jalapeño, finished with red wine vinegar and olive oil.
Instructions
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Rinse and soak beans overnight; drain and rinse.
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Cover with 2–3 inches water and simmer until tender, about 1½ hours.
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Add garlic, jalapeños, minced savory, vinegar, and olive oil; simmer 10 minutes.
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Purée soup in a blender; season to taste. Garnish with nasturtium blossoms.
