*  Exported from  MasterCook  *

              White Bean Vegetable Soup with Grilled Garlic

Recipe By     : Sean and Cathy, Cook's Choice, TVFN
Serving Size  : 4    Preparation Time :0:30
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1                    onion -- chopped
   2                    carrots -- chopped
   2      stalks        celery -- chopped
   6      cups          chicken stock
   2      teaspoons     fresh thyme
   2      teaspoons     fresh rosemary -- minced
   2      cans          Northern white beans -- drained and
					
                        Croutons--
   1      thin          baguette -- cut crosswise into
     1/2  inch          slices
   2      cloves        garlic
     1/4  cup           parsley
                        Salt and pepper
     1/4  cup           olive oil

In a pot heat oil over medium heat and cook onions for 2 minutes.
 Add the chopped carrots and celery and cook for 2-3
minutes. Add chicken stock and bring to a boil. Reduce heat and simmer 
soup until vegetables are tender, about 10-15 minutes. Stir in the fresh
 herbs and white beans. Return soup to a simmer. Using a handblender
 puree soup to desired consistency. In a food processor or chopping bowl of
 Braun Multi-Purpose Processor puree the garlic, parsley, salt and pepper and olive oil
. Brush both sides of 12 slices of bread with garlic oil. Heat cast iron grill pan over medium high heat. 
Grill bread on both sides until toasted. Serve soup hot with croutons.  Serves 4 to 6

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