|½ cup||Extra virgin olive oil|
|6 cups||Cannellini beans -- canned|
|1 teaspoon||Garlic -- chopped|
|2 cups||Dried cannellini -- or|
|Salt to taste|
|White beans -- soaked and|
|Fresh ground pepper to|
|Ed according to package|
|1 cup||Beef broth|
|Directions and drained --|
|2 tablespoons||Parsley -- chopped|
Put oil and chopped garlic in a soup pot and turn on the heat to medium.
Cook the garlic,stirring it,until it becomes colored a very pale gold.Add the drained cooked or canned beans,a pinch of salt and a few grindings of pepper.Cover and simmer gently for 5 or 6 minutes.. Take about ½ cup of beans from the pot and puree them through a food mill back into the pot,together with the broth.Simmer for 5 or 6 minutes more,taste,and correct for salt and pepper.Swirl in the chopped parsley and turn off the heat.Ladle into individual soup bowls.Makes 4 to 6 servings.. NOTE: This dish can be made thin or thick by the amount of broth added..
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