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Navy bean soup | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Navy beans : 1/2 can
onion : 1/2 piece
tomato : 1 in
garlic : 1 piece
Rosemary : 1 branch
Bouillon dregume (vegetable soup stock) : 500cc
Vermicelli : 50g
salt : Appropriate amount
pepper : Appropriate amount
Olive oil : 1 tablespoon

Time required

40minutes

Procedure

1) Prepare the material 00:52
Finely chop the onions and garlic. Boil the tomatoes, remove the seeds, and cut into cubes.
2) Fry the onions 02:05
Heat the olive oil in a frying pan and fry the onions without coloring. Add garlic and fry further.
3) Fry the other ingredients, add the bouillon de regume and boil. 03:40
Add white beans, tomatoes, bouillon de legumes, vermicelli, and rosemary, and simmer on low heat for about 5 minutes.
4) To taste 06:23
Taste and taste with salt and pepper.

Point

・ A recipe for 3-4 servings of white green bean soup by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Bouillon de Regume is a vegetable soup stock. (Not included in cooking time.)
・ The recipe is as follows. The finished product is about 1 liter.
・ Put a slightly thickly cut onion (1 piece), carrot (1/2 piece), celery (1/2 piece), and half-cut tomato (5 pieces) in a pan, and put 1 piece of garlic and 1 branch of parsley. , 1 bay leaf, 1 teaspoon of white pepper, 150cc of white wine, 2 liters of water, boil once, boil for about 45 minutes and strain.
・ Vermicelli is like somen noodles in France. If not, Capellini, somen noodles.
・ The combined wine is Bandol Rose Domaine de la Tour du Bon in Provence, France.