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.
Ingredients
- 1 lb small dried black beans
- 1 lb small dried white beans
- 2 cloves garlic, minced
- 10-12 sprigs summer savory (or 2 tsp dried, crumbled)
- 6 tablespoons red wine vinegar
- 4 jalapeño peppers, fresh or canned, minced
- ½ cup olive oil
- salt, to taste
- 6-8 nasturtium flowers, for garnish
Instructions
- Rinse and soak beans overnight; drain and rinse.
- Cover with 2–3 inches water and simmer until tender, about 1½ hours.
- Add garlic, jalapeños, minced savory, vinegar, and olive oil; simmer 10 minutes.
- Purée soup in a blender; season to taste. Garnish with nasturtium blossoms.
