Busters Recipes

Butter Bean Soup With Parmesan
  
  1/4 cup extra virgin olive oil
  2 small onion, chopped
  2 small carrot, chopped
  2 celery stalk, chopped
  4 garlic cloves, chopped
  2 can butter beans, undrained
  2 chicken bouillon cube
  1 tsp. rosemary
  1 quart water
  salt and pepper to taste
  3 tbsps. parmesan cheese, grated
  
  In a large saucepan, saute the onion, carrot, celery and garlic in olive
  oil until the onion is soft. Add the beans, bouillon, rosemary and water.
  Simmer until heated thoroughly. For a thicker soup, remove 1/2 of the mixture and
  process in a blender, then return to the soup. Serve topped with grated
  parmesan cheese and parsley, if desired. Serves four.
  Makes 6 servings.

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