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. | ||
Directions
Submitted By SHARON STEVENS On 01-10-95