Title: French Peasant Soup
Categories: Beans/peas/, Low fat, Main dishes, Potatoes
Yield: 4 Servings

1 c White Beans; Pick Over, Soak
-Over Night, Drain And Rise
2 Cloves Garlic; Chopped
1 Onion; Chopped
2 Celery; Chopped
1 Carrot; Chopped
1/2 Head Cabbage; Chopped Coarse
1 ts Extra Virgin Olive Oil
2 Bay Leaves
1/2 ts Thyme
1/2 ts Basil
Sprig Fresh Parsley; Some,
-Chopped
2 Potatoes; Cubed
Salt And Pepper; To Taste

Home Cooking with Amy Coleman TV show on PBS Guest was: Claire Criscuolo
who wrote Claire's Classic American Vegetarian Cooking

In pot, put white beans with water to cover and bring to a boil; lower heat
to simmer and cook for 30 min. Then add garlic, onion, celery, carrot,
cabbage, extra virgin olive oil, bay leaves, thyme, basil, sprigs of
chopped fresh parsley and stir to mix well. Cook 1 1/2 hrs stirring
frequently. Add 2 cubed potatoes and salt and pepper to taste. Keep at a
low boil another 30 min. Test for doneness of beans. Serve when it is to
your taste.

This was very, very good!! A great meal for a cold winter night.

NOTES : Cal 256.4, Fat 2g, Carb 48.1g, Fib 10g, Pro 14.6g, Sod 187mg, CFF
6.5%.
Posted to Digest eat-lf.v097.n013 by Reggie Dwork on
Jan 14, 1998