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Print this Recipe    Bean Garlic

White Bean and Garlic Soup

1.5 cups small, dried white beans (pea beans)
2 quarts water or stock
1 whole bulb garlic (cloves peeled)
1 bouquet garni
1 cup chopped potato

1 cup chopped onion
1 chopped carrot
olive oil
salt, pepper
1 cup milk (optional)
1 cup fresh Parsley

Make bouquet garni with 1/2 to 1 teaspoon rosemary, 1 teaspoon
thyme, 1/2 teaspoon fennel seed, 1 bay leaf and 4 whole cloves.

Either soak beans over night or bring to boil and let sit for 1
hour. Drain water. Place beans in water or stock (I made stock)
with peeled cloves of garlic bulb and bouquet garni. Simmer one
hour. Add chopped potato and simmer 1/2 hour more.

Saute onions in olive oil until translucent. Add carrot and saute
until tender. Add sauteed mixture to beans and simmer 20 minutes.
Remove bouquet garni. Puree garlic cloves and 1/2 of beans and
re-add to soup. (Add milk if using) and gently reheat. Add chopped
parsley.

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