Tuscany Bean Soup

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups dried navy beans, rinsed and picked over
• water
• 2 tablespoons butter or 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup sliced carrot
• 1/2 lb green beans, cut into 1 inch pieces
• 6 green onions, part only,chopped
• 1 teaspoon minced garlic
• 2 teaspoons basil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 1/2 cups canned vegetable broth
• 2 tablespoons chopped parsley
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
• 2 drain and rinse beans.
• 3 bring beans and 5 cups to a boil in saucepan.
• 4 reduce heat and simmer for 1 hour or until just tender.
• 5 drain.
• 6 melt butter in large saucepan in medium heat.
• 7 add celery, carrots, green onion, garlic, basil, salt and pepper.
• 8 cook for 5 minutes.
• 9 cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
• 10 add beans and vegetables broth to saucepan.
• 11 bring to a boil.
• 12 reduce heat to medium-low.
• 13 cover and simmer for 30 minutes.
• 14 serve with parmesan and parsley to each serving just before bringing it to the table.