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serves 6
3 cups
dried white beans
3 garlic cloves
2 onions, medium
1 tablespoon
olive oil
3 quarts chicken broth
2 teaspoons chopped thyme
2
teaspoons chopped rosemary
Garnish:
1/2 pound crisp bacon bits
1/2 cup chopped italian parsley
2 tablespoons olive oil
6
tablespoons lemon juice
French baguette
olive oil
1 large garlic
clove
1/2 cup parmesan, grated
Soak dried white beans (navy)
overnight. In a saucepan, saute minced garlic, diced onion in olive oil, until
soft, not brown. Add beans, chicken broth. Simmer until beans are soft.
Puree 1/4 of the batch of soup. Combine with the rest. Season with salt and
pepper, chopped thyme and chopped rosemary.
Garnishes:
served in
separate bowls.
Prepare 1/2 pound crisp bacon bits for garnish. Chop
coarsely, italian parsley, combined with olive oil and lemon juice, and salt
and pepper. Toast 18 thin slices of French baguette, brushed with olive oil.
Bake whole garlic cloves, sprinkled with olive oil.
1/2 cup Parmesan
cheese.
Serve hot soup with garnishes.
