Tuscany White Bean Soup

Method

• Saute onion and garlic in 2 tablespoons of olive oil until soft stirring often
• Add bean water bay leaves and basil
• Bring mixture to a boil reduce to a simmmer and cover
• Continue cooking until beans are tender about 2 hours adding more liquid if necessary and stirring occasionally
• Season with salt and pepper
• Cool soup puree beans in a blender or food processor fitted with steel blade
• Return pureed soup to pot; reheat over moderate heat
• stirring often
• Blend in remaining olive oil
• Serve soup hot garnished with chopped parsley and green onions
• If soup is too thick add water or chicken broth.