You will need
2 cups Prunotto M. Corona beans, soaked 8 hours (or overnight), drained & rinsed
8 cups (64 ounces) water
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 bay leaf
10 to 15 garlic cloves, separated but unpeeled
1 medium turnip, peeled & coarsely chopped
1 medium potatoes, peeled & coarsely chopped
3 medium onions, peeled & coarsley chopped
1 pound carrots (about 6 medium), scrubbed & coarsely chopped
1/2 cup (packed) chopped fresh parsley
Salt & pepper to taste
Several sprigs fresh parsley for garnish, if desired
How to prepare
Put beans and spices in water.
Boil then simmer 1 hour.
Meanwhile put garlic in oven dish covered with foil. Roast at 350 for 30 minutes.
Peel after cooling.
Add vegs to beans. Boil then simmer 1 hour. Remove bay leaf.
Puree garlic & 2/3 soup till slightly chunky. Return to pot.
Stir in parsley, simmer 30 minutes or until beans are soft.