White bean and savory cabbage soup

1 Servings

Ingredients

Quantity Ingredient
1½ cup Dried cannellini beans rinsed & picked over; Soak beans the night before.
2 tablespoons Butter
2 mediums Leeks; (white & green) rinsed-thinly sliced
½ small Savory cabbage thinly sliced
1 Bay leaf
6 cups Vegetable stock or canned broth
¼ cup Heavy cream
¼ cup Chopped parsley
1 teaspoon Chopped fresh tarragon
½ teaspoon Salt
½ teaspoon Pepper

Directions

Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook,stirring occasionally,until softened,about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans,bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley,tarragon,salt and pepper,simmer to heat through,5 minutes longer, and serve. Serves 8.

Note: A very good soup for the Lent Season. It really is filling.

Posted to recipelu-digest by Alice Poe <afpoe@...> on Mar 13, 1998

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