Title: French Bean Soup
Categories: From hard c, Jill
Yield: 4 Servings

1 md Onion; Chopped
2 Ribs Celery; Thinly Sliced
3 Cloves Garlic; Minced
1 tb Olive Oil
2 cn (15 Oz Each) Cannellini;
-Great Northern Or Other
-White Beans, Rinsed And
-Drained
1 cn (14 1/2 Oz) Low Sodium
-Chicken Or Vegetable Broth
1/2 c Vermouth Or White Wine
3 Sprigs Fresh Rosemary; About
-2" Long
1/4 ts Ground White Pepper
Asiago Cheese; Shredded

In large saucepan over medium-high heat, cook onion, celery, and garlic in
oil for 5 minutes, stirring frequently. Add remaining ingredients except
cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15
minutes. Remove and discard rosemary sprigs. Top each serving with shredded
asiago. If desired, garnish each serving with sprig of fresh rosemary.

NOTES : Bean soup with a sophisticated flavor is just the thing for a cold
rainy day.
Recipe by: Dierbergs Home Economists

Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr
05, 1998