COUNTRY BEAN SOUP

COUNTRY BEAN SOUP image

Number Of Ingredients 14

l l/4 cups dried cannellini beans
6 cups water
1 yellow onion, chopped
2 cloves garlic, minced
2 stalks celery with leaves chopped (1 cup)
l/4 cup parsley, chopped
1 cup chopped carrots
l tbsp. cooking oil
2 tbsp. butter
4 cups chicken broth
1 bay leaf
l/2 tsp. dried thyme crushed
1 cup elbow macaroni or small shell pasta
2 cups chopped cabbage (optional)

Steps:

Place the beans in a 4 quart pot. Add enough water to cover beans. Soak overnight. Drain the beans; return them to the pot. Add 6 cups of water. Bring to boil; reduce heat. Simmer, covered for 1 hour until beans are tender. Drain and set aside. In same pot cook the onion, garlic, celery, parsley, and carrots in oil and butter for 5 minutes. Add the beans, broth, bay leaf, thyme, pasta and cabbage, if using. Bring to boil. Reduce heat simmer for 12 - 15 min or until pasta is done. Remove the bay leaf. Season with S & P is desired.