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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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

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.
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.

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