Recipe - Luigis Bean Soup

2 cup Dried navy beans
2 md Sized tomatoes; coarsely
chopped
2 Scallions; coarsely chopped
2 tablespoon Olive oil
1 Stalk celery; coarsely
chopped
3 lg Cloves garlic; coarsely
chopped (3 to 4)
One half teaspoon Freshly ground black pepper
1 Branches basil (One fourth cup
loosely packed; (1 to 2)
leaves)
1 One half teaspoon Salt

GARNISH AND ACCOMPANIMENTS
Freshly grated, freshly
ground:
Parmesan or aged goat cheese
Black pepper

You will need a large pot with a lid. Rinse beans in cold water to clean,
then place in large saucepan, cover with 3 to 4 inches of cold water and
bring to a boil. Skim off any foam, drain off water, and cover beans again
with cold water to a depth of 3 to 4 inches. Put back on heat. As water
heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and
basil. Cover and bring to a boil. Lower heat and simmer covered for 2 to 3
hours, until beans are cooked and tender. Check beans every so often to
ensure that they aren't running dry. Add more water if necessary. Once
beans are cooked, add salt, and bring back to a rolling boil for 3 to 5
minutes to thicken. Set aside until ready to serve, then reheat, and
transfer to serving dish. Serve hot, topped with a sprinkling of grated
cheese and of freshly ground black pepper. Put out pepper and extra cheese
so guests can adjust flavorings as they wish. Yield: 4 to 5 cups thick
soup. Serves 2 as a main course and 4 or 5 as part of a larger meal.
Recipe By : BAKER'S DOZEN SHOW #BD1A29

Posted to EATL Digest 5 November 96

Date: Wed, 6 Nov 1996 20:33:48 0600

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : Beans, legumes, peas...whatever term you use, they are wonderful
foods. Their

proteins complement those in grains, so they pair well with breads. Europe

has wonderful country

bean dishes, like this simple meatless soup from rural Italy.