Adapted from Vegetarian Times March 2003

SERVES 4

Black Bean Soup 

  • 1-1/2 cups dried black beans, picked over and rinsed 
  • 12 cups water
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 8 large basil leaves, julienned for garnish

    Basil Purée 
  • 1/3 cup olive oil
  • 4 large cloves garlic 
  • 1 1/2 cups (about 11/2 oz.) fresh basil leaves
  • Salt and freshly ground black pepper to taste

    How to make the soup 
  • To prepare beans, place them in a large stockpot, and add enough water to cover by 2 inches. Cover pot, and set aside at room temperature to soak overnight. 
  • Drain beans, and return to pot. Cover with 12 cups water. Add onion and garlic, and bring to a boil, skimming off any foam. Reduce heat to low, and cook until beans are very tender, for about 21/2 hours, stirring occasionally. Add water, if needed, or boil soup down until thickened but not dried out. Season with salt and pepper to taste
  • To make purée, place oil, garlic, and basil in blender. Process until smooth, pulsing on and off and stopping to scrape down sides of the container. Season with salt and pepper. 
  • To serve, bring soup to a boil. Season vegetables with salt and pepper. Stir the basil purée into soup.  Ladle into four soup plates. 
  • garnish with julienned basil.