Cannellini & Garlic Soup


2 pounds
dried cannellini beans
olive oil (enough to coat pot)
whole head of garlic (peeled and chopped)
celery stalks (chopped)
onions (chopped)
1 quart
vegetable broth
1 bunch
fresh parsley (taken off stem and coarsely chopped)
1 dash
hot sauce
salt (to taste, if permitted)


Prepare the cannellini beans ahead, according to package directions, until almost soft. Drain and set aside. In a separate pot, saute the garlic in oil until a little toasty. Add celery and onions and saute. Add the beans, vegetable broth, and enough water to make a very thick soup. Simmer until the beans are soft, about a half hour.

Add parsley, hot sauce and salt just before serving. 

You can make this recipe in a pressure cooker and it will take about 11 minutes under pressure on the second red ring.  (Recipeā™¦234)