Name: Coriander Kitchen and Farms Portuguese Bread-and-cilantro Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 cup Giant white beans; 2 tablespoons Olive oil; 4 cloves Garlic, minced; 1 medium Onion, chopped; 1 medium Carrot, diced; 2 medium Celery stalks, chopped; 4 cups Vegetable broth; 1 cup Cilantro, chopped; 2 cups Bread, crusty (like baguette), cubed; 1 teaspoon Salt; to taste Black pepper

Hot Sake 5 oz

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Soak the giant white beans overnight in water. Drain and rinse before using.

Prepare the Beans

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until vegetables are soft.

Sauté Vegetables

Add the soaked giant white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 40 minutes, or until the beans are tender.

Add Broth and Beans

Stir in the chopped cilantro and cubed bread. Season with salt and black pepper. Let the soup simmer for an additional 10 minutes.

Add Cilantro and Bread

Ladle the soup into bowls and enjoy hot, garnished with extra cilantro if desired.

Serve

Giant white beans

Olive oil

Garlic, minced

Onion, chopped

Carrot, diced

Celery stalks, chopped

Vegetable broth

Cilantro, chopped

Bread, crusty (like baguette), cubed

Salt

Black pepper