Name: Bean Soup with Garlic
Ingredients: I.E.S.JJGF65A-----; PHILLY INQUIRER-----; 1/2 c Extra virgin olive oil; 6 c Cannellini beans -- canned; And; 1 ts Garlic -- chopped; Drained; 2 c Dried cannellini -- or; Other; Salt to taste; White beans -- soaked and; Cook; Fresh ground pepper to; Taste; Ed according to package; 1 c Beef broth; Directions and drained --; OR; 2 tb Parsley -- chopped

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Garlic, Beans	6	Servings

INGREDIENTS

		I.E.S.JJGF65A—–
		PHILLY INQUIRER—–
1/2	c	Extra virgin olive oil
6	c	Cannellini beans — canned
		And
1	ts	Garlic — chopped
		Drained
2	c	Dried cannellini — or
		Other
		Salt to taste
		White beans — soaked and
		Cook
		Fresh ground pepper to
		Taste
		Ed according to package
1	c	Beef broth
		Directions and drained —
		OR
2	tb	Parsley — chopped

INSTRUCTIONS

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 1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”