Preparation:
In a large saucepan, saut‚‚ the onion and garlic in the oil for 5 minutes. Add the beans, water, bay leaves, and basil; stir well. Bring mixture to a boil, reduce the heat, cover and let simmer.
Continue to cook the soup for 2 hours or until beans are tender. Add water (if necessary), salt, and pepper; mix well.
In a blender or food processor, puree the mixture. Return the soup back to the saucepan and serve hot. Garnish with scallions and parsley.
6 servings/Serving size: 1 cup |
