Prep 45 mins
Cook 2 hrs
Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth.
- 1 1⁄2 cups dried navy beans, rinsed and picked over
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 cup chopped celery
- 1 cup sliced carrot
- 1⁄2 lb green beans, cut into 1 inch pieces
- 6 green onions, white part only,chopped
- 1 teaspoon minced garlic
- 2 teaspoons basil
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 3 1⁄2 cups canned vegetable broth
- 2 tablespoons chopped parsley
- 1⁄4 cup freshly grated parmesan cheese
- Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
- Drain and rinse beans.
- Bring beans and 5 cups to a boil in saucepan.
- Reduce heat and simmer for 1 hour or until just tender.
- Melt butter in large saucepan in medium heat.
- Add celery, carrots, green onion, garlic, basil, salt and pepper.
- Cook for 5 minutes.
- Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
- Add beans and vegetables broth to saucepan.
- Bring to a boil.
- Reduce heat to medium-low.
- Cover and simmer for 30 minutes.
- Serve with Parmesan and Parsley to each serving just before bringing it to the table.
First time that I attempted soup...and the results were great! I served this as my first course at T'giving dinner and everyone really enjoyed it! Have tried it since with the same outcome! And very EZ to make...