Italian Bean Soup Recipe
Ingredients
| 2 cup small red or cranberry beans | ||
| Water | 8 Cup (16 tbs) | |
| Garlic powder | 3/4 Teaspoon | |
| 2 large onion, chopped, or 1 tsp onion powder | ||
| Carrots | 1 1/2 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| Tomato juice | 1/2 Cup (16 tbs) | |
| Ham hocks | 2 Large, cut into pieces | |
| 1/4 cup tiny soup pasta, or 1/2 cup cooked brown rice | ||
| Chopped fresh parsley | ||
Directions
Soak beans overnight.
Pour off water.
Pick over beans, cover with fresh water, and bring to a boil.
Pour off this water.
Now add 8 cups water and all the remaining ingredients except the pasta or rice and parsley to the beans.
Bring mixture to a boil.
Reduce heat and simmer, covered, until beans are soft, about 2 1/2 hours.
Lift out ham hocks, discarding skin, bones, and fat.
Cut meat into bite-sized pieces.
Set aside.
Whirl soup in blender or food processor in batches if necessary.
Return to pan with the ham bits.
Add pasta or rice.
Heat until pasta is cooked, about 5 minutes, or until rice is wanned.
Serve sprinkled with chopped fresh parsley.
Pass grated Parmesan cheese if milk is allowed.
Pour off water.
Pick over beans, cover with fresh water, and bring to a boil.
Pour off this water.
Now add 8 cups water and all the remaining ingredients except the pasta or rice and parsley to the beans.
Bring mixture to a boil.
Reduce heat and simmer, covered, until beans are soft, about 2 1/2 hours.
Lift out ham hocks, discarding skin, bones, and fat.
Cut meat into bite-sized pieces.
Set aside.
Whirl soup in blender or food processor in batches if necessary.
Return to pan with the ham bits.
Add pasta or rice.
Heat until pasta is cooked, about 5 minutes, or until rice is wanned.
Serve sprinkled with chopped fresh parsley.
Pass grated Parmesan cheese if milk is allowed.
Chef
