Don’t be fooled by the simplicity of a few ingredients. This soup is aromatic, sensual, and elegantly delicious. Perfect with warm ciabatta.
1 cup navy beans, dry
1 inch kombu
1 tablespoon olive oil
1 onion, diced
2 carrot, sliced
1 1/2 teaspoon dried thyme
1 1/2 teaspoon sea salt
1. Soak beans for 4 to 8 hours. Drain and rinse.
2. Put beans in a soup pot with the kombu. Cover beans by 2″ with water. Bring to a boil, cover, then simmer till done, about 45 minutes.
3. Warm the olive oil over medium heat in a heavy-bottomed sauce pan. Saute onion and carrot with thyme. When onions are translucent, add beans and their liquid. Cook till heated throughout.
4. Ladle into bowls and garnish each with about1/2 teaspoon lavender flowers.
Yield: 4 Servings