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Luigis Bean Soup | Cook Books » Baker's Dozen

Luigis Bean Soup


Serving Size : 1
Ingredients
for prepare Luigis Bean Soup
:
Amount Measure Ingredient - Preparation Method
2 cups dried navy beans
2 medium-sized tomatoes - coarsely chopped
2 scallions - coarsely chopped
2 tablespoons olive oil
1 stalk celery - coarsely chopped
3 large cloves garlic - coarsely chopped (3
to 4
luigis bean soup
1/2 teaspoon freshly ground black pepper
1 branches basil - (1/4 cup loosely (1
to 2
packed leaves
luigis bean soup
1 1/2 teaspoons salt
recipe Luigis Bean Soup

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