Classic Tuscan white bean soup from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 94) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Beans soak 8 to 24 hours.

  • macfadden on February 28, 2016

    The broth was noteworthily delicious, but the beans never got past crumbly and underdone for me using the oven method suggested in this recipe. Next time I'll use canned beans (a variation suggested by the authors) or just cook them on the stove with a little baking soda.

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