*  Exported from  MasterCook  *
                             LUIGI'S BEAN SOUP
 Recipe By     : BAKER'S DOZEN SHOW #BD1A29
 Serving Size  : 2    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          dried navy beans
    2      medium        sized tomatoes -- coarsely chopped
    2                    scallions -- coarsely chopped
    2      tablespoons   olive oil
    1      stalk         celery -- coarsely chopped
    3      large         cloves garlic -- coarsely chopped (3
                         to 4)
      1/2  teaspoon      freshly ground black pepper
    1                    branches basil (1/4 cup loosely packed -- (1 to 2)
    1 1/2  teaspoons     salt
                         Garnish and accompaniments: Freshly grated --
 freshly ground
                         Parmesan or aged goat cheese
                         black pepper
 You will need a large pot with a lid. Rinse beans in cold water to clean,
 then place in large
 saucepan, cover with 3 to 4 inches of cold water and bring to a boil. Skim
 off any foam, drain off
 water, and cover beans again with cold water to a depth of 3 to 4 inches.
 Put back on heat. As
 water heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and
 basil. Cover and bring
 to a boil. Lower heat and simmer covered for 2 to 3 hours, until beans are
 cooked and tender.
 Check beans every so often to ensure that they aren't running dry. Add more
 water if necessary.
 Once beans are cooked, add salt, and bring back to a rolling boil for 3 to 5
 minutes to thicken.
 Set aside until ready to serve, then reheat, and transfer to serving dish.
 Serve hot, topped with a
 sprinkling of grated cheese and of freshly ground black pepper. Put out
 pepper and extra cheese
 so guests can adjust flavorings as they wish.
 Yield: 4 to 5 cups thick soup. Serves 2 as a main course and 4 or 5 as part
 of a larger meal.
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 NOTES :   Beans, legumes, peas...whatever term you use, they are wonderful
 foods. Their
 proteins complement those in grains, so they pair well with breads. Europe
 has wonderful country
 bean dishes, like this simple meatless soup from rural Italy.