Title: White Bean And Saffron Soup
Categories: Veglife1
Yield: 12 servings

3 c Chopped onions
2 tb Olive oil
6 Cloves garlic; chopped
1 c Dry white wine or apple
-juice
1 1/2 c Dried white beans; soaked
-overnight,
; drained
8 c Vegetable stock or water
2 Bay leaves
2 c Diced celery
2 c Diced carrots
1 ts Salt; (or to taste)
2 ts Cracked black pepper
12 Threads saffron
Zest and juice of 1 lemon

In a large pot, saute onions in olive oil on medium-high, stirring often,
until translucent and soft, about 5 minutes. Stir in garlic and saute for 2
to 3 minutes. Add wine and stir for about 1 minute. Add beans, stock, bay
leaves, and bring to a boil. Reduce heat to medium and simmer for about an
hour until beans are just tender. Stir in celery and carrots and simmer for
20 minutes. Add salt, pepper, saffron, zest, and juice, and simmer for 10
to 20 minutes more.

By "Karen C. Greenlee" on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999

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