Tuscan Bean Soup
 
makes 6 servings(about 2 cups each) 
 
1 cup  chopped onions
1/2 cup  celery
3 clove  garlic, minced
1 Tbsp  olive oil
1 Tbsp  flour
3/4 to 1 tsp  dried rosemary leaves
1/4 tsp  dried thyme leaves
2   bay leaves
1   whole cloves
1/4 tsp  pepper
4   cans14 1/2 ounces each) low-salt vegetable broth
1   can17 ounces) green baby lima beans, drained and rinsed
1   can15 ounces) garbanzo beans, drained and rinsed
1   can15 ounces) red beans, drained and rinsed
2 Tbsp  low-sodium tomato paste
1-1/2 cup  cooked regular or quick-cooking barley
1 large  idaho potato, unpeeled, cut into 1/2-inch pieces
1 cup  sliced carrots
1 cup  packed sliced spinach leaves
 
saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; 
stir in flour, herbs and pepper and saute until onions are tender, 2 to 3 
minutes longer. add vegetable broth, beans and tomato paste to saucepan; 
heat to boiling. reduce heat and simmer, uncovered, 20 to 25 minutes, 
adding barley, potato, carrots and spinach during last 10 minutes of 
cooking time. discard bay leaves. 
 
 
-- 
(ID: 8798) Mirror: rec.food.recipes: Wed, Feb 11, 2004


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