White bean and saffron soup

Ingredients

Quantity		Ingredient
3	cups	Chopped onions
2	tablespoons	Olive oil
6		Cloves garlic; chopped
1	cup	Dry white wine or apple juice
1½	cup	Dried white beans; soaked overnight,
		; drained
8	cups	Vegetable stock or water
2		Bay leaves
2	cups	Diced celery
2	cups	Diced carrots
1	teaspoon	Salt; (or to taste)
2	teaspoons	Cracked black pepper
12		Threads saffron
		Zest and juice of 1 lemon

Directions

In a large pot, saute onions in olive oil on medium-high, stirring often, until translucent and soft, about 5 minutes. Stir in garlic and saute for 2 to 3 minutes. Add wine and stir for about 1 minute. Add beans, stock, bay leaves, and bring to a boil. Reduce heat to medium and simmer for about an hour until beans are just tender. Stir in celery and carrots and simmer for 20 minutes. Add salt, pepper, saffron, zest, and juice, and simmer for 10 to 20 minutes more.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

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