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Title: White Bean and Savory Cabbage Soup Categories: None Yield: 1 Servings 1 1/2 c Dried cannellini beans -rinsed & picked over; Soak -beans the night before. 2 tb Butter 2 md Leeks; (white & green) -rinsed-thinly sliced 1/2 sm Savory cabbage thinly sliced 1 Bay leaf 6 c Vegetable stock or canned -broth 1/4 c Heavy cream 1/4 c Chopped parsley 1 ts Chopped fresh tarragon 1/2 ts Salt 1/2 ts Pepper Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8. Note: A very good soup for the Lent Season. It really is filling. Posted to recipelu-digest by Alice Poe |