TUSCAN BEAN SOUP|
1/2 lb. large Great Northern
2 to 3 bay leaves
1 tsp. basil leaves
3 Tbsp. olive oil
1 clove garlic
juice of 1 lemon
Soak beans overnight; drain. Put in slow cooker and
cover with approximately 2 quarts water. Add bay leaves, basil
and the 3 tablespoons olive oil; cover and cook on high
setting for 2 to 3 hours. Add 2 teaspoons salt and cook
another 30 minutes or until beans are soft. Remove half of
mixture to blender and blend until smooth. Mix puree with rest
of bean mixture. Add a handful of coarsely chopped parsley and
the garlic. Before serving, stir in 1/4 to 1/2 cup olive oil,
the lemon juice and more salt if necessary. Serves 6 to 8.
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