Bean soup with garlic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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