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Print this Recipe    White Bean Soup

White Bean, Basil, And Tomato Soup
Serving Size : 10

2 cups dried great northern beans (about 1 pound)
cooking spray
1 cup chopped onion
6 garlic cloves, chopped
1 cup diced peeled baking potato
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
3 (16-ounce) cans vegetarian chicken-flavored broth
2 bay leaves
2 cups diced seeded tomato
1/4 cup chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup grated fresh parmesan cheese (1 ounce)

Sort and wash beans; set aside. Place a 6-quart pressure cooker
coated with cooking spray over medium heat until hot. Add onion;
saute 2 minutes. Add garlic; saute 1 minute. Add beans, potato,
thyme, broth, and bay leaves. Close lid securely; bring to high
pressure over high heat (about 7 minutes). Adjust heat to medium
or level needed to maintain high pressure; cook 35 minutes. Remove
from heat; place pressure cooker under cold running water. Remove
lid. Discard bay leaves.

Partially mash bean mixture. Stir in tomato and next 4 ingredients
(tomato through red pepper). Cook, uncovered, over medium heat 5
minutes or until thoroughly heated, stirring frequently. Sprinkle
with cheese.

Yield: 10 servings (serving size: 1 cup)


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1 of 1 people found the following review helpful:
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Not the soup I like, March 3, 2005 - 01:05 PM
Reviewer: Anonymous from Kentucky
My husband and I both thought the soup had a different taste that we weren't fond of. I guess we were use to the old fashioned bean soup our Mom's use to make. It had to many seasonings.

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