Description Edit

White bean casserole soup

Ingredients Edit

Directions Edit

  1. Boil beans in hot water in an uncovered pot for 5 minutes.
  2. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
  3. Saute onion in olive oil until it turns yellow.
  4. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste.
  5. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
  6. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker.
  7. This should produce a thick juice, covering beans by an inch.
  8. Serve hot.

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