Title: White Bean and Vegetable Soup
Categories: Cooking liv, Import
Yield: 1 Servings

3 tb Olive oil
2 c Chopped onion
2 c Chopped celery
2 Cloves garlic
1 Bay leaf
1 ts Dried thyme
1 ts Dried rosemary, crumbled
2 c Sliced carrots
8 sm Red potatoes, chopped
1 lb Dried white beans, i.e.
-Great Northern, soaked in
-enough cold water to cover
-them by 2 inches overnight
-and drained
5 c Vegetable or chicken stock
1 c White wine
1/2 c Chopped parsley
Parmesan, freshly grated

In a large pot heat olive oil over moderately high heat and cook onion,
celery, bay leaf, thyme, and rosemary, stirring occasionally, until onion
and celery are translucent. Add the carrots, red potatoes, beans, stock and
5 cups of water and bring soup to a boil. Reduce heat and simmer soup,
covered, for 1 1/2 to 2 hours, or until beans are tender. Stir in the wine
and additional stock or water to achieve desired consistency. Remove bay
leaf. In a blender puree 2 cups of the soup until smooth and stir into
soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup
with Parmesan.

Yield: 10-12 cups
Recipe by: Cooking Live Show #CL8798

Posted to MC-Recipe Digest V1 #376, by Angele Freeman
on Fri, 17 Jan 1997.