Method

Drain the beans. Process half of the beans with the scallions, herbs, pepper, and olive oil.

Pour into a heavy saucepan and add the vegetable broth. Bring to a boil and simmer, covered, 20 minutes. Stir in the remaining beans; simmer 10 minutes.

Meanwhile, toast the bread and rub it with the garlic. Place the bread on the bottom of soup bowls and pour the soup over the bread. Drizzle with olive oil and serve hot.  You are now a verifiable Tuscan.

Serves: 6 - 8

Contributor: pat ciesla

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