'mediterranean' bean soup

 
                        'Mediterranean' Bean Soup
 
 Recipe By     : Modern Maturity, March/April 1995 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups and Chowders               Beans and Legumes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    extra-virgin olive oil -- (1 to 2)
    1      large         onion -- coarsely chopped
    2      medium        carrots -- peeled and chopped
    1      large         garlic clove -- crushed
    2      cups          dried beans -- soaked & drained
    8      cups          boiling water -- (8 to 10)
    1      tablespoon    fresh thyme (or 1 teaspoon dried)
    1                    bay leaves
      1/4  cup           Italian parsley (plus more for garnish) -- chopped
                         salt -- to taste
                         freshly ground black pepper -- to taste
                         croutons for (optional) -- for garnish
                         green olive oil (optional) -- for garnish
 
 In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute 
 onion, carrots and garlic until vegetables are soft but not browned, 10-15 
 minutes.  Add drained beans and boiling water to stockpot; add thyme, bay 
 leaves and parsley.  Cover and cook over low heat, adding boiling water 
 occasionally if necessary, 1 1/2 - 3 hours or until beans are soft (cooking 
 time varies with age of beans).  When beans are soft add salt and pepper.
 
 For thicker soup remove about 1 1/2 cups of beans, puree in food processor or 
 blender, and return to pot.  For thinner soup add hot water (or crushed canned
 tomatoes with juices).  Correct seasonings.  Transfer soup to tureen or 
 individual bowls.  Garnish with chopped parsley or croutons and drizzle with a
 good green olive oil.  Makes 8 servings.
 
 Notes:  This recipe can be adapted to almost any kind of bean (cannellini, 
 Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities).  From
 an article on the Mediterranean diet in the March-April 1995 issue of Modern 
 Maturity magazine.  Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon
 Hall.
 
 
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