White & Green Bean Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried white beans - great
		Navy - or baby
6 cups	1422ml	Water
3		Garlic - chopped
2 teaspoons	10ml	Salt
4 cups	948ml	Beef broth
1/4 teaspoon	1.3ml	Freshly ground black pepper
1 teaspoon	5ml	Rosemary - crumbled
2 cups	320g / 11oz	Fresh green beans - (about 3/4, lb), cut on the
		Diagonal in 1-inch pieces
1 tablespoon	15ml	Butter
1/2		Lemon - juice of

Recipe Instructions

Wash and pick over the dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour.

Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for 1/2 hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans. Add the broth, pepper, and rosemary.

Simmer, partially covered, until beans are tender. This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict - keep checking.

Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling.

Cook the green beans uncovered in 2 quarts of boiling salted water until they are tender-crisp and bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color.

Stir in the butter and lemon. Serve at once, while green beans are still bright.

Note: If you want some of the soup pureed, do it before adding the green beans - the color will be better.

Source:
Marcus G Hand. AT&T Information Systems, Holmdel NJ

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