French bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; Chopped |
| 2 | Ribs Celery; Thinly Sliced | |
| 3 | Cloves Garlic; Minced | |
| 1 | tablespoon | Olive Oil |
| 2 | cans | (15 Oz Each) Cannellini; Great Northern Or Other White Beans, Rinsed And Drained |
| 1 | can | (14 1/2 Oz) Low Sodium Chicken Or Vegetable Broth |
| ½ | cup | Vermouth Or White Wine |
| 3 | Sprigs Fresh Rosemary; About 2\" Long | |
| ¼ | teaspoon | Ground White Pepper |
| Asiago Cheese; Shredded | ||
Directions
In large saucepan over medium-high heat, cook onion, celery, and garlic in oil for 5 minutes, stirring frequently. Add remaining ingredients except cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15 minutes. Remove and discard rosemary sprigs. Top each serving with shredded asiago. If desired, garnish each serving with sprig of fresh rosemary.
NOTES : Bean soup with a sophisticated flavor is just the thing for a cold rainy day.
Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@...> on Apr 05, 1998