Amount
Ingredient
Preparation



1/4
cup
onion

chopped



1/2
teaspoon
garlic

minced



3
tablespoons
olive oil

divided



1/2
pound
beans

dry, great nothern, washed



2
quarts
water





2
each
bay leaves

large



1
teaspoon
basil

dried, crumbled



1/2
teaspoon
salt





1/2
teaspoon
pepper

white, ground



2
tablespoons
parsley

fresh, chopped



2
each
onions

green, chopped

 Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often.  Add bean, water, bay leaves, and basil.  Bring mixture to a boil, reduce to a simmmer, 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.
  
Nutrional Information: CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: g;  Low-Sodium Diets: Omit Salt