Navy Bean Soup
1 cup dry navy bean
3 tablespoons olive oil
2 stalks of celery cut in small pieces
2 medium size carrots cut in small pieces
1 ½ cup beef or chicken broth
½ medium size onion chopped
Salt and pepper to taste
Soak the navy bean overnight or at least for 4 hours.
In a pressure cooker, add the beans, 3 cups of water and 1 tablespoon of olive oil. Start with high heat and once the pressure start (safety valve starts to spin) lower the heat. Cook for 20 minutes. Let is cool down and carefully open the lid. If still pressure, do not force the lid, wait a little longer.
In another pan heat 2 tablespoons of olive oil and add the onion, cook until brown.
Add to the onion the cooked bean, the beef or chicken broth and let it boil. With a wooden spoon smash the beans against the wall of the pan, this will break the bean and make the soup creamy, proceed to the desired consistency, stir constantly. Add the carrots and celery, let is cook for 5 more minutes. Add salt and pepper to taste.
To serve, sprinkle the soup with some dry or fresh parsley and a streak of olive oil.
Did you know that bean have high content of starch, protein and dietary fibers? They are also rich in iron, potassium, selenium, molybdenum, thiamine, vitamin B6 and folic acid.
One more information: did you know that the white navy bean is also known as pea bean and haricot?