Recipe - French White Bean Soup

1 cup Chopped onion
2 lg Leeks; chopped
3 Cloves garlic; minced
1 tablespoon Olive oil
15 ounce White beans; drained and
Rinsed
2 md Potatoes; peeled and
Cubed
One half teaspoon Dried thyme
3 cup Vegetable broth; low salt
1 cup Evaporated skim milk
One fourth cup Fresh chopped parsley
2 teaspoon Lemon juice
1 ds Salt
Freshly ground white pepper
To taste

Use only the white part of the leek for this soup. Cut potatoes into
1/2inch cubes. Use Great Northern or pinto, or 1Three fourths cups homecooked
white beans. Substitute watercress for parsley.

In large saucepan or Dutch oven, saut‚ onions, leeks and garlic in olive
oil for about 5 minutes over mediumhigh heat. Add beans, potatoes, 1/4
teaspoon of thyme and 1 One half cups of vegetable broth; simmer 20 minutes.
Pur‚e in blender or food processor. When smooth, return to saucepan and add
remaining broth and evaporated milk; heat through. If necessary, add more
water or broth to reach desired thickness. Before serving, stir in chopped
parsley, lemon juice, salt, white pepper and remaining One fourth teaspoon thyme.

Serves 4, with 265 calories and 4 grams fat per serving. Preparation time:
10 minutes. Cooking time: 35 minutes

Date: Sat, 29 Jun 1996 11:59:01 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By: American Institute for Cancer Research Internet

MCRecipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.