White and green bean soup
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White and green bean soup
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Last updated 6/12/2012 1:01:05 AM. Recipe ID 24399. Report a problem with this recipe.
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      Title: White and green bean soup
 Categories: Soups, Beans
      Yield: 6 servings
  1 1/2 c  Dried white beans, Great
           -Northern, navy, or baby
      6 c  Water
      3    Cloves garlic, chopped
      2 ts Salt
      4 c  Beef broth
    1/4 ts Freshly ground black pepper
      1 ts Rosemary, crumbled
      2 c  Fresh green beans (about 3/4
           -lb), cut on the
           Diagonal in 1-inch pieces
      1 tb Butter
           Juice of 1/2 lemon
  Wash and pick over the dried beans.  Put them into a large saucepan or
  kettle with the water and bring to a boil.  Remove from the heat,
  cover, and allow to stand for 1 hour.
  Return to the heat and bring to a boil again.  Reduce heat and simmer,
  partially covered, for 1/2 hour.  Using a heavy fork, mash the garlic
  with the salt until no large chunks remain.  Add to the saucepan with
  the beans. Add the broth, pepper, and rosemary.
  Simmer, partially covered, until beans are tender.  This can take 15
  minutes or as long as 1 hour; timing for beans is hard to predict -
  keep checking.
  Soup can be made ahead to this point, and refrigerated or frozen after
  thorough cooling.
  Cook the green beans uncovered in 2 uarts of boiling salted water
  until they are tender-crisp and bright green.  Drain and add to the
  soup when the white beans are tender but not mushy. If green beans
  are not to be added right away, rinse in cold water to retain color.
  Stir in the butter and lemon.  Serve at once, while green beans are
  still bright.
  Note:  If you want some of the soup pureed, do it before adding the
  green beans - the color will be better.
  Serves 6 to 8.
  From:  MAIN COURSE SOUPS & STEWS by Dorothy Ivens ISBN0-06-015131-5.
  Harper & Row, New York.  1983 Posted 

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Recipe ID 24399 (Apr 03, 2005)

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