Tuscany Garlic Bean Soup (Seaweed Beans)

Name: Tuscany Garlic Bean Soup (Seaweed Beans) Recipe
Prep time: 70 min
Cook time: 480 min
Total time: 550 min
Yield: 10
Ingredients: 1 lb navy beans or other small white bean; 7 cups organic broth; 2 tablespoons olive oil; 2 garlic cloves minced; 1/4 cup minced parsley (or 2T dried); 2 teaspoons salt; 1/2 teaspoons black pepper

Minutes to Prepare: 70
Minutes to Cook: 480

Number of Servings: 10

Ingredients

1 lb navy beans or other small white bean7 cups organic broth2 tablespoons olive oil2 garlic cloves, minced1/4 cup minced parsley (or 2T dried)2 teaspoons salt1/2 teaspoons black pepper

Directions

Place beans in a large pot and cover with water. Bring to a boil and cook 2 minutes. Cover and stand 1 hour. Drain and discard water. Combine beans, broth and additional 3 cups water in a crockpot. In a small skillet, saute garlic and parsley in olive oil. Add to slow cooker along with salt and pepper.

Cover and cook on low 8-10 hours or until tender.

Yield: 10 cups

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 95.6
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 864.3 mg
Total Carbs: 12.8 g
Dietary Fiber: 4.8 g
Protein: 4.5 g

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