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WHITE & GREEN BEAN SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Dried white beans, Great
-Northern, navy, or baby
-lima
6 c Water
3 Cloves garlic, chopped
2 ts Salt
4 c Beef broth
1/4 ts Freshly ground black pepper
1 t Rosemary, crumbled
2 c Fresh green beans (about 3/4
-lb), cut on the
Diagonal in 1-inch pieces
1 tb Butter
Juice of 1/2 lemon
Wash and pick over the dried beans. Put them into a
large saucepan or kettle with the water and bring to a
boil. Remove from the heat, cover, and allow to stand
for 1 hour.
Return to the heat and bring to a boil again. Reduce
heat and simmer, partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic with the salt
until no large chunks remain. Add to the saucepan
with the beans. Add the broth, pepper, and rosemary.
Simmer, partially covered, until beans are tender.
This can take 15 minutes or as long as 1 hour; timing
for beans is hard to predict - keep checking.
Soup can be made ahead to this point, and refrigerated
or frozen after thorough cooling.
Cook the green beans uncovered in 2 uarts of boiling
salted water until they are tender-crisp and bright
green. Drain and add to the soup when the white beans
are tender but not mushy. If green beans are not to be
added right away, rinse in cold water to retain color.
Stir in the butter and lemon. Serve at once, while
green beans are still bright.
Note: If you want some of the soup pureed, do it
before adding the green beans - the color will be
better.
Serves 6 to 8.
From: MAIN COURSE SOUPS & STEWS by Dorothy Ivens
ISBN0-06-015131-5. Harper & Row, New York. 1983
Posted by: Karin Brewer, Cooking Echo, 7/92
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