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Tuscany Bean Soup

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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.”
READY IN:
2hrs 45mins
YIELD:
6 1/2 cups
UNITS:
US

Ingredients Nutrition

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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