Zuppa

There's nothing like a bowl of hot, hearty soup on a cold winter's night.  This particular recipe has become ones of my favorites.  Of course, I love anything Italian, so this fits the bill.

White Bean, Basil, and Tomato Soup

1 48 oz. jar Randall's Navy Beans
1 cup chopped onion
6 garlic cloves, minced
1 cup diced baking potato
1/2 teaspoon dried thyme
1 48 oz. can chicken broth
2 bay leaves
2 cups diced, seeded tomato
1/4 cup chopped fresh basil
1 tablespoon lemon juice
3/4 teaspoon salt
Grated Parmesan cheese

Spray large pot with cooking spray.  Sauté onion for 2 minutes.  Add garlic; sauté 1 minute.  Add beans and partially mash.  Add potato, thyme, broth, and bay leaves.  Bring to a boil.  Reduce heat and simmer, covered for 2 hours.  Stir in tomato, basil, lemon juice and salt.  Cook, uncovered, over medium heat until thoroughly heated, stirring frequently.  Ladle into bowls and sprinkle with Parmesan cheese.

Serve with crusty bread and a Caesar salad.