Speckled soup
Yield: 8 Servings
Ingredients:
- 1 1/2 c White beans
- 4 c Water or stock
- 2 Cloves garlic minced
- 2 Stalks celery chopped
- 2 Carrots chopped
- 1 Onion chopped
- 2 tb Olive oil
- 1 tb Dried basil
- 1/2 lb Green beans in 1" pieces or
- 1/2 lb Zucchini sliced in -half-moons
- 2 tb Lemon juice
- 3/4 ts Salt
Instructions:
From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the morning. 2. Saute garlic onion celery and carrots in oil for about 10 min. 3. Add soaked beans and the 4 c water or stock. 4. Simmer until beans are tender about 45 min. 5. Add basil and green beans or zucchini and simmer another 30 min or so until tender. 6. Before serving stir in lemon juice salt and pepper. Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling.
