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Peasant Soup Recipe
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1 pound Dried Great Northern beans 3 Carrots -- sliced 3 Celery ribs -- sliced 2 Onions -- chopped 2 Garlic cloves -- minced 2 Bay leaves 1 14 1/2 ounce tomatoes with liquid -- cut up 1 teaspoon Dried basil 1/2 teaspoon Pepper 2 tablespoons Olive oil Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov '94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94
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