Italian Bean Soup - cooking recipe

Ingredients

2 cups dry white beans, Northern or 2 cups navy beans
1 (28 ounce) can tomatoes
1 medium sweet onion, chopped
2 tablespoons beef bouillon granules
2 garlic cloves, minced
2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon black pepper
1 (9 ounce) package frozen green beans
1 tablespoon margarine
1/8 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1/8 teaspoon dried Italian seasoning, crushed
12 slices French bread, 1/2 inches thick, baguette-style

Preparation

Rinse dry beans.
In a Dutch oven combine rinsed beans and 5 cups cold water.
Bring to boiling; reduce heat.
Simmer for 10 minutes.
Remove from heat.
Cover and let stand for 1 hour. Drain and rinse beans.
In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
Cook, covered, on high or 5-6 hours until beans are tender.
Thaw green beans and stir into soup.
Cook about 30 minutes more.
Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
Spread on 1 side of each bread slice.
Broil 4 to 5 inches from oven broiler for.
45 to 60 seconds or until crisp and light brown.
Watch carefully.
To serve, ladle soup into bowls.
Float 2 pieces of herb toast atop each bowl of soup.
Serve immediately with extra Parmesan.
You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.