| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Vegetarian |
Main course, Vegetarian*, Soups and s |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sliced celery |
| 2 |
md |
Carrots; shredded |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Margarine; melted |
| 4 |
c |
Chicken broth; OR water |
| 3 |
md |
Potatoes, peeled and cup up; about 3 cups |
| 2 |
tb |
Snipped fresh dill; OR 2tsp dired |
| 1 |
|
15-oz can cannellini or great northern beans; drained |
| 1/3 |
c |
Low-cal sour cream; OR lowfat yogurt |
| 1 |
tb |
All-purpose flour |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
In a large saucepan, cook and stir celery, carrots, and garlic in hot
margarine over medium heat for 4 minutes or till tender. Carefully stir in
broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered,
for 20-25 minutes or till potatoes are tender. With the back of a spoon,
lightly mash about half of the poatoes in the broth. Add the drained beans
to the potato mixture.
In a small bowl, stir together sour cream or yogurt, flour, pepper, and
salt, if desired; stir into potatoe mixture. Cook and stir till thickeneed
and bubbly. Cook and stir 1 minute more.
Makes 4-6 main-dish servings.
Recipe By : BH&G
Posted to EAT-L Digest 7 November 96
Date: Fri, 8 Nov 1996 09:02:16 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
NOTES : Yummy
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