"Hunger is the best sauce in the world."--Cervantes

White Bean Soup Recipe

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This recipe for White Bean Soup, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Bennett
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 medium onion, finely chopped
1 T. chopped garlic, or 1/2 tsp. garlic powder
1-1/2 c. water
1 can garbanzo beans, undrained
1 can navy beans, undrained
1 can Great Northern beans, undrained
1 chicken bouillon cube, or 1 tsp. bouillon powder
1 tsp. Italian seasoning
salt & pepper to taste

Directions:
Directions:
In a large soup pot or saucepan, heat the oil over medium heat. Saute the onion for 5-6 minutes, or until golden. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, or until heated through.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins. prep, 20 mins. cook
Personal Notes:
Personal Notes:
Super easy and fast. Is good served with cornbread. Leftovers taste good the next day. The soup just thickens.

 

 

 

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