Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Onion; Chopped |
2 \N | Ribs Celery; Thinly Sliced |
3 \N | 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 \N | Sprigs Fresh Rosemary; About 2\" Long |
¼ teaspoon | Ground White Pepper |
\N \N | Asiago Cheese; Shredded |
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