Side Pannel
Bean Soup with Garlic
Ingredients List
- I.E.S.JJGF65A-----
- PHILLY INQUIRER-----
- 1/2 c Extra virgin olive oil
- 6 c Cannellini beans -- canned
- And
- 1 ts Garlic -- chopped
- Drained
- 2 c Dried cannellini -- or
- Other
- Salt to taste
- White beans -- soaked and
- Cook
- Fresh ground pepper to
- Taste
- Ed according to package
- 1 c Beef broth
- Directions and drained --
- OR
- 2 tb Parsley -- chopped
Directions
Put oil and chopped garlic in a soup pot and turn on the heat to medium.
Cook the garlic,stirring it,until it becomes colored a very pale gold.Add
the drained cooked or canned beans,a pinch of salt and a few grindings of
pepper.Cover and simmer gently for 5 or 6 minutes.. Take about 1/2 cup of
beans from the pot and puree them through a food mill back into the
pot,together with the broth.Simmer for 5 or 6 minutes more,taste,and
correct for salt and pepper.Swirl in the chopped parsley and turn off the
heat.Ladle into individual soup bowls.Makes 4 to 6 servings.. NOTE: This
dish can be made thin or thick by the amount of broth added..
Cook the garlic,stirring it,until it becomes colored a very pale gold.Add
the drained cooked or canned beans,a pinch of salt and a few grindings of
pepper.Cover and simmer gently for 5 or 6 minutes.. Take about 1/2 cup of
beans from the pot and puree them through a food mill back into the
pot,together with the broth.Simmer for 5 or 6 minutes more,taste,and
correct for salt and pepper.Swirl in the chopped parsley and turn off the
heat.Ladle into individual soup bowls.Makes 4 to 6 servings.. NOTE: This
dish can be made thin or thick by the amount of broth added..
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