Tuscany White Bean Soup

Course : Beans
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 cup onion -- chopped
1/2 teaspoon garlic -- minced
3 tablespoons olive oil -- divided
1/2 pound dry great northern beans -- washed
2 quarts water
2 pieces bay leaves -- large
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon white pepper -- ground
2 tablespoons parsley -- fresh chopped
2 medium green onion -- chopped

Preparation / Directions:

Sauté onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes