Tuscany Bean Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Yields:
-
6 1/2 cups
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
- Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
- Drain and rinse beans.
- Bring beans and 5 cups to a boil in saucepan.
- Reduce heat and simmer for 1 hour or until just tender.
- Drain.
- Melt butter in large saucepan in medium heat.
- Add celery, carrots, green onion, garlic, basil, salt and pepper.
- Cook for 5 minutes.
- Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
- Add beans and vegetables broth to saucepan.
- Bring to a boil.
- Reduce heat to medium-low.
- Cover and simmer for 30 minutes.
- Serve with Parmesan and Parsley to each serving just before bringing it to the table.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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