Recipe - French Peasant Soup R T

1 cup White Beans; Pick Over, Soak
Over Night, Drain And Rise
2 Cloves Garlic; Chopped
1 Onion; Chopped
2 Celery; Chopped
1 Carrot; Chopped
One half Head Cabbage; Chopped Coarse
1 teaspoon Extra Virgin Olive Oil
2 Bay Leaves
One half teaspoon Thyme
One half teaspoon Basil
Sprig Fresh Parsley; Some,
Chopped
2 Potatoes; Cubed
Salt And Pepper; To Taste

Home Cooking with Amy Coleman TV show on PBS Guest was: Claire Criscuolo
who wrote Claire's Classic American Vegetarian Cooking

In pot, put white beans with water to cover and bring to a boil; lower heat
to simmer and cook for 30 min. Then add garlic, onion, celery, carrot,
cabbage, extra virgin olive oil, bay leaves, thyme, basil, sprigs of
chopped fresh parsley and stir to mix well. Cook 1 One half hrs stirring
frequently. Add 2 cubed potatoes and salt and pepper to taste. Keep at a
low boil another 30 min. Test for doneness of beans. Serve when it is to
your taste.

This was very, very good!! A great meal for a cold winter night.

NOTES : Cal 256.4, Fat 2g, Carb 48.1g, Fib 10g, Pro 14.6g, Sod 187mg, CFF
6.5%.
Posted to Digest eatlf.v097.n013 by Reggie Dwork reggie@reggie.com on
Jan 14, 1998