|
|
TUSCAN BEAN SOUP 1/2 lb. large Great Northern beans 2 to 3 bay leaves 1 tsp. basil leaves 3 Tbsp. olive oil 1 clove garlic chopped parsley juice of 1 lemon olive oil Soak beans overnight; drain. Put in slow cooker and cover with approximately 2 quarts water. Add bay leaves, basil and the 3 tablespoons olive oil; cover and cook on high setting for 2 to 3 hours. Add 2 teaspoons salt and cook another 30 minutes or until beans are soft. Remove half of mixture to blender and blend until smooth. Mix puree with rest of bean mixture. Add a handful of coarsely chopped parsley and the garlic. Before serving, stir in 1/4 to 1/2 cup olive oil, the lemon juice and more salt if necessary. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |