Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | I.E.S.JJGF65A----- |
\N \N | PHILLY INQUIRER----- |
½ cup | Extra virgin olive oil |
6 cups | Cannellini beans -- canned |
\N \N | And |
1 teaspoon | Garlic -- chopped |
\N \N | Drained |
2 cups | Dried cannellini -- or |
\N \N | Other |
\N \N | Salt to taste |
\N \N | White beans -- soaked and |
\N \N | Cook |
\N \N | Fresh ground pepper to |
\N \N | Taste |
\N \N | Ed according to package |
1 cup | Beef broth |
\N \N | Directions and drained -- |
\N \N | 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..
Recipe By :
File