| Source: Susan G. Scott, adapted by CU |
|
Cooking Time:1 hour if you use canned beans
|
|
|
|
| INGREDIENTS: |
|
|
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 |
INSTRUCTIONS |
|
|
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. |
