Tuscany Bean Soup

Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth.

• Ready In: 2 hrs 45 mins
• Yields: 6 1/2 cups

Ingredients

• 1 1⁄2 cups dried navy beans, rinsed and picked over
•  water
• 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

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.