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Randy Smith
Bean Soup with Garlic
0
(0)
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!”
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