Title: White Bean Soup with Rosemary and Parmesan
Categories: Soups, Lentils, Tried, Cheese, Quick/easy
Yield: 6 Servings

----------------------------NORMA_WRENN@MSN.COM----------------------------
1 1/2 c Dried small white; (navy)
-beans pick over, discard
-damaged
3 tb Olive oil
1 Yellow onion; minced
1 Carrot; wash, finely chopped
1 Celery stalk; finely chopped
1 ts Fresh rosemary; minced
7 c Chicken OR vegetable stock
-or water
Salt
Pepper; freshly ground
1/2 c Parmesan; freshly grated
1 tb Fresh parsley; minced

This is a sturdy soup that makes a meal in itself. Itis popular in northern
Italy, especially Tuscany. You may substitute other dried beans such as
garbanzo, white kidney beans or cannellini beans. Garnish with croutons if
desired.

Soak the beans in lots of water for at least three hours. Drain.

Cook the onioin, carrot and celry in heated oil for about 10 minutes or
until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans
and stock, reduce the heat to low and simmer, uncovered, until tender --
about an hour and a half. Cool slightly.

Place one-third of the bean mixture in a blender or processor and puree
until smooth. Return to soup and reheat. Adjust seasonings.

Ladle the soup into bowls and garnish with cheese and parsely and serve at
once.

Adapted for MM from Williams-Sonoma Kitchen Library: Soups - Time-Life
Books - ISBN 0-7835-0279-6
Posted to MC-Recipe Digest by "M. Hicks" on Feb 2,
1998