White Bean Soup with Sweet Potato, 
by Claire Criscuolo, RN Recipe adapted from Claire's Corner Copia Cookbook, by Claire Criscuolo, RN, a Plume Book, available in bookstores everywhere, and on line at Amazon.com, Barnes and Noble, and Borders, and others

Serves 6

• 4 quarts water 
• 1 pound Great Northern Beans, picked over for stones (we use organic at Claire's) 
• 2 bay leaves 
• 1/2 cup olive oil 
• 10 cloves garlic, chopped 
• 1 cup chopped, Italian flat leaf parsley 
• 6 medium sweet potatoes, peeled and diced 
• 15 fresh basil leaves, chopped, or 1/4 teaspoon dried basil leaves salt and pepper to taste

Bring the water to a boil in a large, heavy bottom, covered pot. Add the beans and bay leaves. Lower the heat to medium-high, and cook uncovered for about 1 1/2 hours, at a medium boil, stirring occasionally, until the beans are soft. Meanwhile, in a large skillet, heat the olive oil over low heat. Add the garlic and cook, stirring frequently for 5 minutes until the garlic is softened but not brown. Add the parsley, sweet potatoes, and basil. Sprinkle with salt and pepper. Cook, uncovered over low heat for about 20 minutes, stirring frequently, until the sweet potatoes are tender. Spoon this mixture into the cooking beans, using a rubber spatula to scrape the skillet of the juices. Continue cooking the soup, stirring frequently, for about 30 minutes, or until the soup is a rich orange color. Taste for seasonings, adding additional salt and pepper to taste.