Recipe by Barefoot Beachcomber
Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth.
Top Review by Amos3
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...
- 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
Directions See How It's Made
- 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.