Italian Bean Soup
- Rinse dry beans. In a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- In the same pan combine rinsed beans, 5 cups fresh water, onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender. Mash beans slightly with a wooden spoon. Add frozen green beans and tomatoes; simmer for 5 minutes or until green beans are tender.
- Meanwhile, stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning. Spread atop 1 side of each bread slice. Place bread, margarine side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown. To serve, ladle soup into bowls. Float 2 pieces of herb toast atop each bowl of soup. Serve immediately. Makes 6 servings.
From the Test Kitchen
Crockery Cooker Directions:
Soak and rinse beans as directed above except simmer 10 minutes before soaking. In a 3-1/2- or 4-quart crockery cooker combine beans, 4 cups fresh water (instead of 5 cups), onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Cook, covered, on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours or until beans are almost tender. Meanwhile, thaw green beans; stir into soup along with undrained tomatoes. Cook about 30 minutes more on high-heat setting or until beans are tender. Continue as directed
Instead of simmering dry beans and soaking them for 1 hour, soak the beans 8 to 12 hours in cold water in a covered pan. Drain and rinse beans and prepare soup as directed above.