Ingredients
2 cups dried white beans
2 1/2 quarts water
Beef bone
2 1/2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons olive oil
3/4 cup finely chopped onions
1 clove garlic, minced
3 tablespoons minced parsley
Directions
Wash the beans, cover with water, bring to a boil and let soak 1 hour. Drain.
Add the 2 1/2 quarts water and the bone.
Bring to a boil and cook over low heat 2 1/2 hours, adding the salt and pepper after 1 hour.
Discard the bone.
puree half the beans in an electric blender or force through a sieve. Return to saucepan.
heat the oil in a skillet; saute the onions 10 minutes.
Stir in the garlic; cook 1 minute.
Add to the soup; cook 20 minutes longer.
Taste for seasoning.
Stir in the parsley just before serving.
Serves: 6-8.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- 15 century illustration. | 
