Yield: ~ 1 hotel pan
Variations: Can use other beans, such as garbanzo beans, kidney beans, black-eyed peas.
Ingredients:
1.5 cups olive oil
4 large onions, diced
8 cloves of garlic, minced
1 bunch of Italian parsley, chopped
10 carrots, peeled and chopped
1 #10 can diced tomatoes
12 cups of cooked white beans, such as navy beans
Water to cover mixture
Lemon wedges for garnish
Salt and pepper, to taste
In a soup pot, heat oil and sauté the onion, garlic, parsley, and carrots. When the onions become soft, add tomatoes with the juices, and the beans, stirring to mix. Add just enough water to barely cover the bean mixture.
Bring to a simmer, and cook for 20 minutes.
Season as needed with salt and pepper.
Serve with lemon wedges and parsley as a garnish.
