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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth. Ingredients:
1 1/2 cups dried navy beans, rinsed and picked over |
water |
2 tablespoons butter or 2 tablespoons olive oil |
1 cup chopped celery |
1 cup sliced carrot |
1/2 lb green beans, cut into 1 inch pieces |
6 green onions, white part only,chopped |
1 teaspoon minced garlic |
2 teaspoons basil |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3 1/2 cups canned vegetable broth |
2 tablespoons chopped parsley |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
2. Drain and rinse beans.
3. Bring beans and 5 cups to a boil in saucepan.
4. Reduce heat and simmer for 1 hour or until just tender.
5. Drain.
6. Melt butter in large saucepan in medium heat.
7. Add celery, carrots, green onion, garlic, basil, salt and pepper.
8. Cook for 5 minutes.
9. Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
10. Add beans and vegetables broth to saucepan.
11. Bring to a boil.
12. Reduce heat to medium-low.
13. Cover and simmer for 30 minutes.
14. Serve with Parmesan and Parsley to each serving just before bringing it to the table.
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