monticello white bean soup
learn a colonial recipe from thomas jefferson's family at monticello for white bean soup . vegetarian, healthy, delicious historical recipe.
dried navy, great northern, or cannellini beans, water, salt and pepper, large carrots, trimmed, peeled, and diced, small turnips, trimmed, peeled, and diced, medium parsnip, trimmed, peeled, and diced, large ribs of celery with leafy green tops, chopped, unsalted butter, rustic artisan bread, sliced 1/2 inch thick
- 1 1/2 lbs dried navy
 - great northern
 - or cannellini beans
 - 16 cups water
 - salt and pepper
 - 2 large carrots
 - trimmed
 - peeled
 - and diced
 - 2 small turnips
 - trimmed
 - peeled
 - and diced
 - 1 medium parsnip
 - trimmed
 - peeled
 - and diced
 - 3 large ribs of celery with leafy green tops
 - chopped
 - 2 3 tbsp unsalted butter
 - 4 slices rustic artisan bread
 - sliced 1/2 inch thick

- rinse and sort the beans, removing any stones or impurities.
 - drain the beans and put them in a large bowl, then cover by a few inches of cold water.
 - soak the beans overnight.
 - drain the beans.
 - put the beans in a large pot or 6 quart dutch oven.
 - cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface.
 - simmer gently until the beans are tender, about 1 hour.
 - replenish the liquid with additional water as needed.
 - season the mixture with salt and pepper.
 - add the diced carrots and turnips and simmer until tender, about 15 minutes.
 - add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15 30 minutes longer.
 - taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.
 - pass the soup through a food mill to puree, or use an immersion blend to blend the soup till it reaches the desired texture.
 - in jefferson's time it would have been passed through a sieve to make a very smooth and light puree, but it is a very time consuming process for a large batch of soup like this.
 - the food mill will create the most authentic texture in a short amount of time.
 - an immersion blender will make the soup thicker, less silky and less refined, with a texture that is not as authentic.
 - it will still be tasty, though.
 - add the chopped celery ribs to the puree and simmer gently for 15 minutes more.
 - if the soup is too thick, thin it with more simmering water.
 - butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden.
 - to make the dish pareve or vegan, use a dairy free bread and rub the bread lightly with olive oil instead of butter before browning.
 - cut the toasted slices into bite sized pieces and divide them among 8 warm bowls.
 - ladle the soup over the toasted bread cubes.
 - serve hot.
 - i like to garnish each serving with a few small bread cubes on top.
 - note to make this soup vegan/dairy free, omit butter and use a dairy free bread.
 - .
 - .
 - not necessarily traditional, but an easy sub to make.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 1/2 lbs dried navy
- great northern
- or cannellini beans
- 16 cups water
- salt and pepper
- 2 large carrots
- trimmed
- peeled
- and diced
- 2 small turnips
- trimmed
- peeled
- and diced
- 1 medium parsnip
- trimmed
- peeled
- and diced
- 3 large ribs of celery with leafy green tops
- chopped
- 2 3 tbsp unsalted butter
- 4 slices rustic artisan bread
- sliced 1/2 inch thick

 ### Assistant: The ingredients you'll need are:
- 1 1/2 lbs dried navy
- great northern
- or cannellini beans
- 16 cups water
- salt and pepper
- 2 large carrots
- trimmed
- peeled
- and diced
- 2 small turnips
- trimmed
- peeled
- and diced
- 1 medium parsnip
- trimmed
- peeled
- and diced
- 3 large ribs of celery with leafy green tops
- chopped
- 2 3 tbsp unsalted butter
- 4 slices rustic artisan bread
- sliced 1/2 inch thick


You can follows these steps to make the recipe:
- rinse and sort the beans, removing any stones or impurities.
- drain the beans and put them in a large bowl, then cover by a few inches of cold water.
- soak the beans overnight.
- drain the beans.
- put the beans in a large pot or 6 quart dutch oven.
- cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface.
- simmer gently until the beans are tender, about 1 hour.
- replenish the liquid with additional water as needed.
- season the mixture with salt and pepper.
- add the diced carrots and turnips and simmer until tender, about 15 minutes.
- add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15 30 minutes longer.
- taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.
- pass the soup through a food mill to puree, or use an immersion blend to blend the soup till it reaches the desired texture.
- in jefferson's time it would have been passed through a sieve to make a very smooth and light puree, but it is a very time consuming process for a large batch of soup like this.
- the food mill will create the most authentic texture in a short amount of time.
- an immersion blender will make the soup thicker, less silky and less refined, with a texture that is not as authentic.
- it will still be tasty, though.
- add the chopped celery ribs to the puree and simmer gently for 15 minutes more.
- if the soup is too thick, thin it with more simmering water.
- butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden.
- to make the dish pareve or vegan, use a dairy free bread and rub the bread lightly with olive oil instead of butter before browning.
- cut the toasted slices into bite sized pieces and divide them among 8 warm bowls.
- ladle the soup over the toasted bread cubes.
- serve hot.
- i like to garnish each serving with a few small bread cubes on top.
- note to make this soup vegan/dairy free, omit butter and use a dairy free bread.
- .
- .
- not necessarily traditional, but an easy sub to make.
- .

