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    You are in: Home / Recipes / Italian Bean Soup Recipe
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    Italian Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Steve's Note:

    Adapted from a River Cafe recipe I saw on TV. Good simple country soup with very distinctive flavours. Would be suitable for a starter at a dinner party where the dishes to follow are perhaps more complex in flavour. Would also be good in winter, sat around the fire with friends and lovers

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    My Private Note



    Units: US | Metric


    1. 1
      Soak beans in cold water overnight.
    2. 2
      Rinse well and cover with cold water, add a good size bunch of fresh basil and a whole bulb of garlic with the top sliced off, then cook until tender.
    3. 3
      NB: It is important that you let them boil fast for at least ten minutes for health reasons!
    4. 4
      Put a generous quantity of olive oil in a heavy bottomed pan and add two teasponns of finely chopped garlic.
    5. 5
      Soften without browning and then add two firmly packed cups of finely chopped fresh parsley (flat or curly is fine.) Toss round for a few moments, then slowly add the cooked beans.
    6. 6
      When they have all been added, mash with a slotted spoon so some texture still remains.
    7. 7
      It is meant to be quite thick.
    8. 8
      Serve with a drizzle of green olive-oil and some nice rough country bread.

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    Nutritional Facts for Italian Bean Soup

    Serving Size: 1 (0 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

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