Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Sliced celery |
2 mediums | Carrots; shredded |
1 \N | Clove garlic; minced |
2 teaspoons | Margarine; melted |
4 cups | Chicken broth; OR water |
3 mediums | Potatoes, peeled and cup up; about 3 cups |
2 tablespoons | Snipped fresh dill; OR 2tsp dired |
1 \N | 15-oz can cannellini or great northern beans; drained |
⅓ cup | Low-cal sour cream; OR lowfat yogurt |
1 tablespoon | All-purpose flour |
⅛ teaspoon | Pepper |
In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20-25 minutes or till potatoes are tender. With the back of a spoon, lightly mash about half of the poatoes in the broth. Add the drained beans to the potato mixture.
In a small bowl, stir together sour cream or yogurt, flour, pepper, and salt, if desired; stir into potatoe mixture. Cook and stir till thickeneed and bubbly. Cook and stir 1 minute more.
Makes 4-6 main-dish servings.
Recipe By : BH&G
Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 09:02:16 +0100 From: Kaye Sykes <Sykes.Kaye@...> NOTES : Yummy