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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Piggy Bean Soup Italiano

    another good cold day meal...
    Bean Soup Italiano
    1 cup dry great northern beans
    1 cup dry red beans or pinto beans
    28-oz can tomatoes
    1 onion, chopped
    2 tbs. instant beef bouillon granules or 6 vegetable bouillon cubes
    2 tsp Italian seasoning
    4 galic cloves, minced
    1/4 tsp pepper
    9-oz pkg frozen Italian green beans or cut green beans, thawed
    1 tbsp margarine or butter
    1/8 tsp garlic salt
    1/8 tsp dried Italian seasoning
    12 1/2-inch-thick slices baguette-style French bread or six 1-inch-thick slices Italian bread
    Soak beans over night. Drain and rinse beans. Combine soaked beans, 4 cups fresh water, the undrained tomatoes, the onion, bouillon granules, the 2 tsp Italian seasoning, the garlic, and pepper in a crockpot. Cook on low for 11 to 13 hours or until the beans are almost tender or on high for 5-6 hours.
    Turn to high, if using low setting. Stir green beans into soup. Cook about 30 minutes more or until beans are tender. Meanwhile, for herb toast, stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning in a small bowl. Spread some on 1 side of each bread slice. set oven to broil. Place bread, margarine side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown.
    To serve, ladle soup into bowls. Top soup with herb toast. 6 servings.

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