Title: French White Bean Soup
Categories: Soup
Yield: 4 Servings

1 c Chopped onion
2 lg Leeks; chopped
3 Cloves garlic; minced
1 tb Olive oil
15 oz White beans; drained and
-Rinsed
2 md Potatoes; peeled and
-Cubed
1/2 ts Dried thyme
3 c Vegetable broth; low salt
1 c Evaporated skim milk
1/4 c Fresh chopped parsley
2 ts Lemon juice
1 ds Salt
Freshly ground white pepper
-To taste

Use only the white part of the leek for this soup. Cut potatoes into
1/2-inch cubes. Use Great Northern or pinto, or 1-3/4 cups home-cooked
white beans. Substitute watercress for parsley.

In large saucepan or Dutch oven, saut‚ onions, leeks and garlic in olive
oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4
teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes.
Pur‚e in blender or food processor. When smooth, return to saucepan and add
remaining broth and evaporated milk; heat through. If necessary, add more
water or broth to reach desired thickness. Before serving, stir in chopped
parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.

Serves 4, with 265 calories and 4 grams fat per serving. Preparation time:
10 minutes. Cooking time: 35 minutes

Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT)

From: PatH

Recipe By: American Institute for Cancer Research Internet

MC-Recipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.