Ingredients

1/4 C. onion, chopped
1/2 tsp. garlic, minced
3 Tbsp. olive oil, divided
1/2 pound dry great northern beans, washed
2 quarts water
2 large bay leaves
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp. white pepper, ground
2 Tbsp. parsley, fresh chopped
2 green onion, chopped

Cooking Instructions

Saute onion and garlic in 2 Tbls. of olive oil until soft, stirring often. Add beans, water, bay leaves, and basil. Bring mixture to a boil. Reduce to a simmer, 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: