Servings
6 s
Ingredients
- I.E.S.JJGF65A-----
- PHILLY INQUIRER-----
- 1/2 cup
- 6 cups Cannellini beans -- canned
- And
- 1 teaspoon
- 2 cups Dried cannellini -- or
- Other
- Salt to taste
- White beans -- soaked and
- Cook
- Fresh ground pepper to
- Taste
- Ed according to package
- 1 cup Beef broth
- Directions and drained --
- OR
- 2 tablespoons
Directions
- Put oil and chopped garlic in a soup pot and turn on the heat to medium.
- Cook the garlic,stirring it,until it becomes colored a very pale gold.
- Add the drained cooked or canned beans,a pinch of salt and a few grindings of pepper.
- Cover and simmer gently for 5 or 6 minutes.
- Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot,together with the broth.
- Simmer for 5 or 6 minutes more,taste,and correct for salt and pepper.
- Swirl in the chopped parsley and turn off the heat.
- Ladle into individual soup bowls.
- Makes 4 to 6 servings.
- NOTE: This dish can be made thin or thick by the amount of broth added.
- Recipe By : File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz