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LUIGI'S BEAN SOUP
Recipe By : BAKER'S DOZEN SHOW #BD1A29
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups dried navy beans
2 medium sized tomatoes -- coarsely chopped
2 scallions -- coarsely chopped
2 tablespoons olive oil
1 stalk celery -- coarsely chopped
3 large cloves garlic -- coarsely chopped (3
to 4)
1/2 teaspoon freshly ground black pepper
1 branches basil (1/4 cup loosely packed -- (1 to 2)
leaves)
1 1/2 teaspoons salt
Garnish and accompaniments: Freshly grated --
freshly ground
Parmesan or aged goat cheese
black pepper
You will need a large pot with a lid. Rinse beans in cold water to clean,
then place in large
saucepan, cover with 3 to 4 inches of cold water and bring to a boil. Skim
off any foam, drain off
water, and cover beans again with cold water to a depth of 3 to 4 inches.
Put back on heat. As
water heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and
basil. Cover and bring
to a boil. Lower heat and simmer covered for 2 to 3 hours, until beans are
cooked and tender.
Check beans every so often to ensure that they aren't running dry. Add more
water if necessary.
Once beans are cooked, add salt, and bring back to a rolling boil for 3 to 5
minutes to thicken.
Set aside until ready to serve, then reheat, and transfer to serving dish.
Serve hot, topped with a
sprinkling of grated cheese and of freshly ground black pepper. Put out
pepper and extra cheese
so guests can adjust flavorings as they wish.
Yield: 4 to 5 cups thick soup. Serves 2 as a main course and 4 or 5 as part
of a larger meal.
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NOTES : Beans, legumes, peas...whatever term you use, they are wonderful
foods. Their
proteins complement those in grains, so they pair well with breads. Europe
has wonderful country
bean dishes, like this simple meatless soup from rural Italy.
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