Italian Bean Soup
Source of Recipe
from wwr
Recipe Introduction
This classic Italian dish is virtually all beans with very little
broth, and is frequently served as a side dish. If you would like
yours more on the soupy side, simply add more stock.
List of Ingredients
Italian Bean Soup
1/2 cup (125 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) chopped parsley
2 cans (15 oz, 425 g each) cannellini, white kidney,
or other white beans, drained
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread
Heat the oil in a large pot over moderate heat and saute the garlic
until light golden brown. Add the parsley and stir. Add the beans,
stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup
(125 ml) of the beans in a food processor or by pressing them through
a fine sieve and stir into the soup. Serve over toasted bread.
Serves 4 to 6.Recipe
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