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White bean and Parmesan rind soup

Recipe from: 2/28/2001 12:00:00 AM
Ingredients 10
Servings 4


  • 30
    olive oil
  • 1
    medium onion, peeled and chopped
  • 1
    clove garlic, crushed
  • 400
    white, haricot or butter beans
  • 1
    chicken stock
  • 40
    Parmesan cheese rind
  • salt
  • freshly ground black pepper
  • olive oil for drizzling
  • Parmesan cheese shavings to garnish


In a large saucepan, heat olive oil and gently fry onion until translucent, then stir in garlic. Add beans, stock and Parmesan rind and bring to boil. Reduce heat and simmer for about 20 minutes. Remove Parmesan rind and discard. Blend soup in a food processor until smooth. Return to saucepan and reheat gently. Season to taste and serve hot, drizzled with olive oil and garnished with Parmesan shavings. Serves 4-6.

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