Question of the Week - What's for Dinner - Hearty Bean Soup - Recipe

[Guest guest]

It's comfort food time here with the weather not so nice. I love

bean soup. Here's a great recipe:

 

Hearty Italian Bean Soup

(from Fix It Fast Vegetarian Cookbook)

 

2 cups navy or small white beans

6-7 cups water

1 medium onion, chopped

1 Tblsp. olive oil

2 tsp. salt

2 garlic cloves, minced

2 bay leaves

1 (15 1/2-oz.) can diced or stewed tomatoes

1 cup elbow macaroni, preferably soy or whole-grain

1 tsp. brown sugar or other sweetener

1/2 cup grated reduced-fat cheddar cheese or nondairy cheese

(optional)

 

Sort and rinse the beans. Soak over night or quick soak - Boil for

2 -3 minutes and turn off heat. Let soak 1 - 4 hours. Drain the

beans and add 6 - 7 cups water. Stir in the onion, olive oil, salt,

garlic and bay leaves. Simmer 1 1/2 - 2 Hours, or until the beans

are tender. Stir in the tomatoes, macaroni, and sugar. Simmer 20 -

30 minutes, or until the macaroni is tender. Remove the bay leaves.

Stir in the cheese and simmer for 5 minutes or until the cheese

melts. Taste and adjust seasoning.

Slow Cooker version: Place beans, 9 cups water, onions, oil, salt,,

garlic and bay leaves in a slow cooker. Cover and cook on low for

10 - 12 hours or on high for 5 - 6 hours or until beans are tender.

Stir in tomatoes, macaroni, and sugar and cook on high for about 30

minutes or until macaroni is tender. Makes about 12 cups.