Servings
8 s
Ingredients
- 1 tablespoon Extra-virgin olive oil; (1 to 2)
- 1 large
- 2 medium Carrots; peeled and chopped
- 1 large Garlic clove; crushed
- 2 cups
- 8 cups Boiling water; (8 to 10)
- 1 tablespoon Fresh thyme (or 1 teaspoon dried)
- 1 Bay leaves
- 1/4 cup Italian parsley (plus more for garnish); chopped
- Freshly ground black pepper; to taste
- Croutons for (optional); for garnish
- Green olive oil (optional); for garnish
Directions
- In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes.
- Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.
- Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 – 3 hours or until beans are soft (cooking time varies with age of beans).
- When beans are soft add salt and pepper.
- For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.
- For thinner soup add hot water (or crushed canned tomatoes with juices).
- Correct seasonings.
- Transfer soup to tureen or individual bowls.
- Garnish with chopped parsley or croutons and drizzle with a good green olive oil.
- Makes 8 servings.
- Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, _pinto_, pinquito, etc.
- are all possibilities).
- From an article on the Mediterranean diet in the March-April 1995 issue of Modern Maturity magazine.
- Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon Hall.
- Posted to MC-Recipe Digest V1 #216 Date: 24 Aug 96 13:22:29 EDT From: Paul & Terri Law <103366.
- 1520@CompuServe.
- COM>