Preparation:
In a heavy skillet or soup pot heat extra virgin olive oil saute
onion,carrots and garlic until vegetables are soft but not browned,10-15
minutes.Add drained beans and boiling w ater to stockpot.Add thyme,and
parsely.Cover and cook over low heat,adding boiling water occasionally if
necessasry. 1to 1 1/2 to 3 hours or until beans are soft cooking time
varies with age of beans when beans are soft add salt and pepper.For a
thicker soup remove about 1 1/2 cups of beans,puree in food processor or
blender,and return to pot for thinner soup add hot water or crushed
cannedtomatoes with juices correct seasonings.transfer soup to individuasl
bowls.Garnish with chopped parsely or croutons |
