Tuscan Bean Soup
Source: Susan G. Scott, adapted by CU
Cooking Time:1 hour if you use canned beans
1/2 cups dried white beans (or 1 can white beans drained and rinsed)
2 medium cloves garlic
2 medium carrots, sliced
1/2 lb fresh green beans, cut in 1-inch lengths (frozen actually works just fine)
6-8 scallions, minced (whites only) or 1/2 medium yellow onion
1 Tablespoon butter
1 Tablespoon olive oil
2 teaspoons salt (only one if you use chicken stock)
lots of fresh ground pepper
2-3 teaspoons dried basil
2 1/2 cups stock or water (bean cooking water if you used dry beans)
3 Tablespoons fresh lemon juice
paremsan cheese and minced parsley to top

Soak the dired beans for several hours or overnight. Cook in plenty of gently boiling water until just tender (1-1/2 hours). Save any extra cooking water for soup.
In a large, heavy soup kettle, sauté the garlic andall the vegetables in combined butter and olive oil, with salt, pepper, and basil, over medium heat for about 5 minutes. cover, turn the heat way down and cook gently 10-15 minutes. Add the beans and 2 1/2 cups liquid. Cover and simmmer for 30 min. Add lemon juice and simmer 10 minutes more. Serve hot, topped with parmesan and parsley.

Note: This is a good and hearty soup that eats like a complete meal.