Recipe: Tuscany White Bean Soup (blender or food processor)

TUSCANY WHITE BEAN SOUP

1/4 cup onion, chopped
1/2 teaspoon garlic, minced
3 tablespoons olive oil, divided use
1/2 pound dry great northern beans, washed
2 quarts water
2 bay leaves, large
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon white pepper, ground
2 tablespoons parsley, fresh chopped
2 green onion, chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often.

Add beans, 2 quarts water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup.

Puree cooled soup in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring often. Blend in remaining olive oil.

Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth.

Makes 4 servings
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S.