- 3 tablespoons olive oil, divided
- 1 small onion, sliced
- 2 large cloves garlic, minced, divided
- 1/2 pound dried white beans (navy or cannellini), soaked overnight and drained, or 2 cans (15 ounces each) low-sodium white beans, rinsed and drained
- 2 quarts water (reduce to 1 quart if using canned beans)
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons sea salt (omit if using canned beans)
- 1 teaspoon white wine vinegar
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- In medium pot over medium heat, warm 1 tablespoon oil. Cook onion and half of the garlic, stirring frequently, for 5 minutes, or until mixture is tender and translucent.
- Stir in beans and water. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, or until the beans are very tender. If using canned beans, cook, uncovered, for 30 minutes, or until water is reduced and soup has thickened.
- Meanwhile, in a food processor, puree pepper, salt, vinegar, dill, parsley, cilantro, basil, remaining garlic, and remaining 2 tablespoons oil.
- Stir herb mixture into the cooked beans just before serving.
- Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon