Recipe - White Bean And Vegetable Salad

2 cn White beans; (16 ounce)
1 Onion; chopped fine
2 Carrots; chopped fine
1 lg Garlic clove; minced
One half cup Extravirgin olive oil
One half cup Minced red bell pepper
One half cup Warm chicken stock
One half cup Minced fresh flatleafed
parsley leaves
2 tablespoon Fresh lemon juice
Pita loaves; cut into
wedges, as
; an accompaniment

In a heavy skillet cook the onion, the carrots, and the garlic in 2
tablespoons of the oil over moderately low heat, stirring, until the
carrots are softened and stir in the bell pepper. Drain the beans, and in a
bowl combine them with the vegetable mixture, the chicken stock, the
remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and
pepper to taste. Let the salad stand, covered and chilled. The salad may be
made 1 day in advance and kept covered and chilled. Serve the salad at room
temperature with the pita wedges.

Yield: 4 to 6