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French   -   Provencal Soup Of Beans, Garlic And Rosemary   adapted from The Universal Kitchen by Elisabeth Rozin

  • 1 Medium Onion -- Chopped
  • 2 Tablespoons Olive Oil
  • 1 Head Garlic -- Roasted
  • 1 Teaspoon Rosemary
  • 3 Cups White Kidney Beans -- Cooked
  • 3 Cups Chicken Stock
  • Salt And Pepper -- To Taste
  • Parsley -- Chopped
Directions Saute onion in oil for 5 minutes. Squeeze in roasted garlic, rosemary and beans. Saute for 1 minute. Add stock, salt and pepper. Simmer for 5 minutes. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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