Recipe - French Bean Soup

1 md Onion; Chopped
2 Ribs Celery; Thinly Sliced
3 Cloves Garlic; Minced
1 tablespoon Olive Oil
2 cn (15 Oz Each) Cannellini;
Great Northern Or Other
White Beans, Rinsed And
Drained
1 cn (14 One half Oz) Low Sodium
Chicken Or Vegetable Broth
One half cup Vermouth Or White Wine
3 Sprigs Fresh Rosemary; About
2" Long
One fourth teaspoon Ground White Pepper
Asiago Cheese; Shredded

In large saucepan over mediumhigh heat, cook onion, celery, and garlic in
oil for 5 minutes, stirring frequently. Add remaining ingredients except
cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15
minutes. Remove and discard rosemary sprigs. Top each serving with shredded
asiago. If desired, garnish each serving with sprig of fresh rosemary.

NOTES : Bean soup with a sophisticated flavor is just the thing for a cold
rainy day.
Recipe by: Dierbergs Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998