Recipe - White Bean Soup

1 tablespoon Canola Oil
1 md Onion; chopped
2 md Carrots; cut or sliced up
2 Stalks Celery; cut or sliced up
1 Clove Garlic; minced
2 cn (19 oz) Cannelloni or White
Kidney Beans; rinsed and
drained
1 Envelope dry Herb Soup Mix
2 cup Water
3 cup Escarole or Spinach;
coarsely chopped
1 md Tomato; minced
One fourth cup Feta Cheese; crumbled,
(optional)

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to RecipeaDay during the month, and post them to the entire
membership. That always leaves us with a few spare recipes, and we need to
get caught up with the everexpanding recipe collection. The result? April
has been declared Members' Month at RecipeaDay.

Thanks to RecipeaDay member Lilly for sending in today's hearty soup
recipe. Lilly recommends that you try experimenting with the recipe a bit
and substitute your favorite greens for the escarole.

Thank you to all RecipeaDay members who took the time to send in a
recipe. We're about to get the majority of the recipes published this
month!

In a large saucepan, warm oil over medium heat and sauté onion, carrots,
celery, and garlic, stirring occasionally, for about 5 minutes or until
tender.

Stir in beans and herb soup mix blended with water. Bring the mixture to a
boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes
or until vegetables are tender.

Stir in escarole and tomato and cook 2 minutes, or until heated through.
Serve in warmed soup bowls and top with crumbled feta cheese, if desired.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Apr 1, 1999, converted by MM_Buster v2.0l.