CTG Article Resources
by Trisha Shirey
Cover beans with water and cook until tender, for about an hour. Sauté onion, leeks and garlic in olive oil until tender but not browned. Add to the beans and add remaining ingredients and simmer for thirty minutes until carrots are tender. Remove bay leaves and stir in 1 teaspoon chopped fresh rosemary before serving.
Top soup with freshly grated Parmesan before serving.
*Save Parmesan rinds in the freezer for use in this soup.
Article Type: Recipe