Recipe - Mediterranean Bean Soup

1 tablespoon Extravirgin olive oil; (1
to 2)
1 lg Onion; coarsely chopped
2 md Carrots; peeled and chopped
1 lg Garlic clove; crushed
2 cup Dried beans; soaked &
drained
8 cup Boiling water; (8 to 10)
1 tablespoon Fresh thyme (or 1 teaspoon
dried)
1 Bay leaves
One fourth cup Italian parsley (plus more
for garnish); chopped
Salt; to taste
Freshly ground black
pepper; to taste
Croutons for (optional);
for garnish
Green olive oil (optional);
for garnish

In heavy 3quart stockpot or soup kettle heat extravirgin olive oil; saute
onion, carrots and garlic until vegetables are soft but not browned, 1015
minutes. Add drained beans and boiling water to stockpot; add thyme, bay
leaves and parsley. Cover and cook over low heat, adding boiling water
occasionally if necessary, 1 One half 3 hours or until beans are soft (cooking
time varies with age of beans). When beans are soft add salt and pepper.

For thicker soup remove about 1 One half cups of beans, puree in food processor
or blender, and return to pot. For thinner soup add hot water (or crushed
canned tomatoes with juices). Correct seasonings. Transfer soup to tureen
or individual bowls. Garnish with chopped parsley or croutons and drizzle
with a good green olive oil. Makes 8 servings.

Notes: This recipe can be adapted to almost any kind of bean (cannellini,
Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities).
From an article on the Mediterranean diet in the MarchApril 1995 issue of
Modern Maturity magazine. Uploaded to the CompuServe Cooks Library on
5/13/96 by Lon Hall.
Posted to MCRecipe Digest V1 #216

Date: 24 Aug 96 13:22:29 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM