2 poundsdried cannellini beans
1whole head of garlic (peeled and chopped)
3celery stalks (chopped)
1 quartvegetable broth
1 bunchfresh parsley (taken off stem and coarsely chopped)
1 dashhot sauce
Prepare the cannellini beans ahead, according to package directions, until almost soft. Drain and set aside. In a separate pot, saute the garlic in oil until a little toasty. Add celery and onions and saute. Add the beans, vegetable broth, and enough water to make a very thick soup. Simmer until the beans are soft, about a half hour.
Add parsley, hot sauce and salt just before serving.
You can make this recipe in a pressure cooker and it will take about 11 minutes under pressure on the second red ring. (Recipe♦234)