Total Time
2hrs 45mins
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.

Ingredients Nutrition


  1. Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
  2. Drain and rinse beans.
  3. Bring beans and 5 cups to a boil in saucepan.
  4. Reduce heat and simmer for 1 hour or until just tender.
  5. Drain.
  6. Melt butter in large saucepan in medium heat.
  7. Add celery, carrots, green onion, garlic, basil, salt and pepper.
  8. Cook for 5 minutes.
  9. Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
  10. Add beans and vegetables broth to saucepan.
  11. Bring to a boil.
  12. Reduce heat to medium-low.
  13. Cover and simmer for 30 minutes.
  14. Serve with Parmesan and Parsley to each serving just before bringing it to the table.


Most Helpful

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...

Amos3 February 09, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a