French bean soup

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

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