White Bean Soup With Salad Salsa - cooking recipe

Ingredients

Soup
1 1/2 cups dried white kidney beans or 1 1/2 cups navy beans
2 teaspoons olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1/4 teaspoon hot red pepper flakes
8 cups vegetable stock (or chicken stock)
1 large potato, peeled and diced
1/2 1/2 cup rice or 1/2 cup couscous
1/2 teaspoon pepper
salt
Salad Salsa
2 large tomatoes, chopped and drained
1/2 cup chopped fresh arugula or 1/2 cup watercress
2 tablespoons chopped fresh chives or 2 tablespoons green onions
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon pepper
salt

Preparation

Cover beans with water and soak for 3 hours or overnight in fridge.
Rinse and drain well.
Heat oil in large pot.
Add garlic, onions and hot pepper flakes and cook for a few minutes without browning.
Add beans and stock.
Bring to boil.
Lower heat and simmer gently, covered for 1 hour or until beans are tender.
Add potato and cook for 10 minutes or until tender.
Puree soup in blender or food processor in small batches.
Return to saucepan and thin with additional stock or water until soup reaches desired consistency.
Add pasta or rice and cook for 10 min.
Add salt& pepper.
Pasta or rice with thicken soup slightly, so thin soup again if you wish.
Taste and adjust seasonings if necessary.
Combine all salsa ingredients.
Serve soup in flat bowls with large spoonful of salsa in centre.