White bean soup with carmelized garlic

1 Servings

Ingredients

Quantity Ingredient
1 pounds Dried Great Northern beans
1 tablespoon Olive oil
1 cup Diced onion
1 cup Diced celery with leafy tops
1 cup Diced carrot
3 quarts Water
1¼ teaspoon Salt
1 Bay leaf
4 Whole heads garlic
¼ teaspoon Pepper
¼ cup Minced fresh parsley
¼ cup Minced fresh basil
1 teaspoon Minced lemon rind
2 Garlic cloves; minced

Directions

Hi all, here is that recipe I promised, it is from a very old issue of Weight Watchers, I pulled out the pages so I don't know the year, I just remember it being an old magazine! 1) Sort and wash beans, and place in a medium saucepan. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered , 1 hour. Drain beans and set aside.

2) Heat oil in large Dutch oven over medium-low heat until hot. Add diced onion, celery, and carrot, and saute 1 minute. Cover, reduce heat, and cook 15 minutes. (Do not brown.) Add beans, 3 quarts water, salt and bay leaf.

Bring to a boil; reduce heat and simmer, uncovered, 2½ hours or until beans are tender. Discard bay leaf.

3) Preheat oven to 350 degrees. 4) Remove outer covering of whole garlic heads. Do not peel or separate cloves. Wrap each head in aluminum foil. Bake at 350 for 1 hour; let cool 10 minutes. Separate cloves, and squeeze garlic pulp into a bowl; discard skins.

5) Place 1 cup bean mixture, garlic pulp and pepper in food processor bowl, and process until smooth. Add to remaining bean mixture in Dutch oven; stir well. Cover and cook over low heat 10 minutes. Add parsley and remaining ingredients; stir well. Yield: 11 (1-cup) servings.

Cal 182, Fat 1.9, Pro 10⅕, Carb 32.7, Fib 17⅗, Chol 0, sod 288mg, calc 114mg. Posted to Digest eat-lf.v097.n216 by "Karen M. Ferner" <kferner@...> on Aug 27, 1997

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