Tuscany White Bean Soup

Recipe Ingredients

1/4 cup	15g / 0.5oz	Onion - chopped
1/2 teaspoon	2.5ml	Garlic - minced
3 tablespoons	45ml	Olive oil - divided
1/2 lb	227g / 8oz	Dry great northern beans - washed
2		Water
2		Bay leaves - large
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	White pepper - ground
2 tablespoons	30ml	Parsley - fresh chopped
2		Green onion - chopped

Recipe Instructions

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often.

Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover.

Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally.

Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade.

Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil.

Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

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