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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1.25 | cups | Beans, navy, dried | 1 | tablespoon | olive oil | 1 | large | Onion, chopped | 4 | cloves | garlic minced | 8 | cups | chicken broth, fat free, low sodium | 8 | ounces | new potatoes, washed and diced | 3 | medium whole (2-3/5" dia) | Tomatoes, diced | 1 | tablespoon | tomato paste | 1 | leaf | bay leaf | 1 1/2 | teaspoon | thyme, dry, ground | 3 | tablespoons | parsley, chopped | 2 | medium | zucchini, diced | 1 | dash | salt, to tast | 3 | tablespoons | basil | 3 | tablespoons | lemon juice, bottled | 1 | dash | black pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Soak beans overnight in 2 quarts water. Drain. | | 2 | Heat oil in a large heavy bottomed soup pot and add the onion and half the garlic. Saute over medium-low heat until the onion is translucent. | | 3 | Add the beans, stock, bay leaf, parsley, thyme, and potatoes; bring to a boil. Reduce heat, cover, and simmer for 1 hour. | | 4 | Add the remaining garlic, the tomatoes, tomato paste, and salt to taste and simmer another 30 minutes, or until beans are tender. Add the zucchini and pepper to taste, and simmer another 10-15 minutes, until the zucchini is cooked through but retains a bright green color. | | 5 | Just before serving, stir the chopped basil and lemon juice into the soup. Taste and adjust seasonings, if desired (salt, pepper, basil, lemon juice, garlic). Serve at once. |
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