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Cannellini Soup
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Total Time: 15 min.

This simple soup is the creation of Marcella Hazan (as seen in Food & Wine December 1996). It takes so little time to prepare yet takes care of the heartiest of appetites. Sometimes I like to squeeze a bit of fresh lemon juice into the finished soup to give it a bit of tang.

1/2 cup extra-virgin olive oil
1 teaspoon garlic - chopped
2 cups cannellini beans - cooked
1/3 cup beef broth - canned
2/3 cup water
2 tablespoons fresh flat-leaf parsley - chopped

Put the oil and the garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of salt and pepper. Cover and cook gently for 5 minutes.

Transfer a quarter of the beans to a food mill and process until smooth. Add the broth and puree back into the pan. Simmer the soup for 5 minutes, then season with salt and pepper. Swirl in the parsley. Ladle the soup over some toasted thick slices of crusty bread and serve.

Calories: 464 Calories From Fat: 43%
Protein: 19g Carbohydrate: 49g
Cholesterol: 0mg Sodium: 119mg

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