bean soup with garlic

Categories
Garlic
Beans
Yield
6 Servings
MeasureIngredient
  I.E.S.JJGF65A-----
  PHILLY INQUIRER-----
½ cup Extra virgin olive oil
6 cups Cannellini beans -- canned
  And
1 teaspoon Garlic -- chopped
  Drained
2 cups Dried cannellini -- or
  Other
  Salt to taste
  White beans -- soaked and
  Cook
  Fresh ground pepper to
  Taste
  Ed according to package
1 cup Beef broth
  Directions and drained --
  OR
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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