DIY Baby Food: White Bean Soup With Herbs and Parmesan
A couple months after starting solids, your little lip smacker may be ready to move on to slightly chunkier textures and more complex flavors. That's where this recipe by Merrill Stubbs, cofounder of food52.com, comes in.
- 1 1/2 cups small dry white beans, rinsed well
- 2 pinches sea salt
- 6 cups low-sodium chicken stock
- 2 large garlic cloves, peeled and crushed
- 1 small sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 large fresh sage leaves
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese
1. Put beans in a large pot and add enough cold water to cover by at least 2 inches. Bring water to a full boil and let the beans cook for 2 minutes. Turn off heat, cover pot and let beans soak for at least an hour.
2. Drain beans and return them to the pot. Add the salt, stock, garlic and herbs. Bring ingredients to a boil over hight heat, then lower temperature, cover the pot and simmer until beans are tender enough to smoosh with back of a wooden spoon. This can take anywhere from 60 to 90 minutes, but check frequently after the first 45 minutes. If the soup seems too thick at any point, add a litle water for a soupy consistency.
3. Remove the herb sprigs and stir in olive oil and Parmesan. At this point, you can mash up the beans with a wooden spoon or leave them whole for babies with teeth. Either way, make sure to cool the soup before serving it.
- You can save extra portions in ice cube trays, pop the solid squares into a storage bag and stow them in the freezer for 6 to 8 months. Warm a portion in the microwave for just 10 seconds, then stir and check the temp.