Canellini Bean Soup

Preparation Time: 15 min.
Serves 5
 
 
 
      This simple soup is the creation of Marcella Hazan (as seen in Food & Wine December 1996). It takes so little time to prepare yet takes        care of the heartiest of appetites. Sometimes I like to squeeze a bit of fresh lemon juice into the finished soup to give it a bit of tang.   For a photo and nutritional info, please visit my site at http://www.cafecreosote.com
 
 
 
      1/2 cup extra-virgin olive oil
      1 teaspoon garlic, chopped
      2 cups cannellini beans, cooked
      1/3 cup beef broth, canned
      2/3 cup water
      2 tablespoons fresh flat-leaf parsley, chopped
 
 
 
      Put the oil and the garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of        salt and pepper. Cover and cook gently for 5 minutes.
      Transfer a quarter of the beans to a food mill and process until smooth. Add the broth and puree back into the pan. Simmer the soup        for 5 minutes, then season with salt and pepper. Swirl in the parsley. Ladle the soup over some toasted thick slices of crusty bread and        serve.
 
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Source:

From: mekl@ix.netcom.com (Dirk Merkel) Subject: cannellini bean soup Date: 30 Nov 1996 00:00:00 GMT Message-ID: organization: IDS x-netcom-date: Sat Nov 30 2:18:00 PM PST 1996 newsgroups: alt.cooking-chat