Story:
An easy and delicious soup to make
Mom (Grandma, Maka, Aunt, Great Grandma) made this soup for me during the time she was building her Riverlea home so many years ago. This soup is so easy to make it made life just a bit easier for Mom when coming home from a busy day on the construction site of her home.
Thus, recipe fits right into my small repertoire of recipes I make.
Years you've been making it: Many years
Author / Creator: Mom (Grandma, Maka, Aunt, Great Grandma)
Submitted by: Sheila
Ingredients:
1 32oz carton of Chicken Broth
6 cloves of minced garlic
3 Tablespoons of Olive Oil
1 can of White Cannellini Beans – Rinsed
½ bunch of Flat Italian Parsley chopped
White rice cooked (optional)
Rye Bread with Seeds – a must
Directions:
Pour Chicken Broth into Pan and heat to a simmer
In a separate pan heat the Olive Oil over medium heat
Stir the mince garlic into the Olive Oil. Cook until just golden. Do not brown
Pour Olive Oil garlic mixture into the Chicken Broth
Add the Cannellini Beans to the soup and continue to heat for about 15 minutes. Do not boil
Toast Rye Bread and butter (spread generously is desire)
The soup is ready.
Ladle soup into bowls.
Add a Tablespoon of chopped parsley to each bowl
Add rice if desire
Serve with the toast on the side. I like to break the toast up and put into the soup
Notes:
I have tried many different breads. For reasons unknown Rye Bread is the best to serve with this soup.
