White Beans With Garlic & Parsley

1. 1

   Soak beans overnight as follows:

2. 2

   Put the amount of beans (2 cups)in a pot and cover with cold water by at least 3 inches. In the morning, drain them, rinse them in cold water, cover by at least 3 inches. Put a lid on the pot and turn on the heat to medium. When the water comes to a boil adjust the heat so it simmers steadily, but gently. Cook beans until tender but not mushy, 45 minutes to 1 hour ( or more if needed). Add salt only when the beans are nearly tender so the skins do not crack. Keep the beans in the cooking liquid until ready to use.

3. 3

   Put the oil and chopped garlic in a soup pot. Cook garlic stirring until is becomes coloured a very pale gold.

4. 4

   Add the drained beans, a pinch of salt and pepper. Cover and simmer gently for 5-6 minutes.

5. 5

   Take about 1/2 cup of beans from the pot and puree them through a food mill. Put them back into the pot with the rest of the beans along with the broth. Correct seasoning and simmer for another 5-6 minutes. Swirl in parsley and turn off the heat.

6. 6

   If using as a soup, spoon over thick slcies of toasted bread. It is a very thick soup by North American standards!

7. 7

   If using as a bruschette, let cool and serve over toasted bread or crackers.

8. 8

   Also delicious as a side with a meat course.

* Per serving · 4 servings · Values may vary.

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