Tuscany Bean Soup

"Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth."
 
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Ready In:
2hrs 45mins
Ingredients:
14
Yields:
6 1/2 cups
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ingredients

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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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Reviews

  1. First time that I attempted soup...and the results were great! I served this as my first course at T'giving dinner and everyone really enjoyed it! Have tried it since with the same outcome! And very EZ to make...
     
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RECIPE SUBMITTED BY

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