Italian Bean Soup
Ingredients
- 2 cups dried white kidney beans or other white beans soaked overnight
- 1 bay leaf
- 1 teaspoon Celtic Sea Salt
- 1/3 cup of olive oil
- 1 clove of garlic, minced
- ½ cup of chopped parsley
- ½ teaspoon black pepper
- 1 tablespoon cider vinegar
- 4 slices whole grain bread, toasted
Instructions
- Rinse and drain the beans, put them in a large saucepan with bay leaf and cover with cold water. Add the salt, bring to a boil, and then simmer, covered for 90 minutes or until the beans are tender. Drain the beans and reserve 2 cups of the cooking liquid. Heat the olive oil in a large saucepan, and cook the garlic until lightly colored. Add the parsley, beans and reserved liquid. Simmer for a few minutes. Season with black pepper and cider vinegar. Serve over toast.
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