Speckled soup

8 servings

Ingredients

Quantity		Ingredient
		From \"Meals Without Squeals\" by Christine Berman & Jacki Fromer.
1½	cup	White beans
4	cups	Water or stock
2	eaches	Cloves garlic, minced
2	eaches	Stalks celery, chopped
2	eaches	Carrots, chopped
1	each	Onion, chopped
2	tablespoons	Olive oil
1	tablespoon	Dried basil
½	pounds	Green beans in 1\" pieces, or
½	pounds	Zucchini, sliced in half-moons
2	tablespoons	Lemon juice
¾	teaspoon	Salt
		Pepper to taste
1	each	Soak beans in water to cover by 2\" overnight. Drain in the
		Morning.
2	eaches	Saute garlic, onion, celery, and carrots in oil for about 10 min.
3	eaches	Add soaked beans and the 4 c water or stock.
4	eaches	Simmer until beans are tender, about 45 min.
5	eaches	Add basil and green beans or zucchini and simmer another 30 min
		Or so, until tender.
6	eaches	Before serving, stir in lemon juice, salt and pepper.
		Serves 8 preschool or 6 school-age children
1	each	Meat alternative
		Posted by Theresa Merkling.

Submitted By SHARON STEVENS On 01-10-95