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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy 1 Servings

INGREDIENTS

1 1/2 c Dried cannellini beans rinsed & picked over; Soak beans the night before.
2 tb Butter
2 md Leeks; (white & green) rinsed-thinly sliced
1/2 sm Savory cabbage thinly sliced
1 Bay leaf
6 c Vegetable stock or canned broth
1/4 c Heavy cream
1/4 c Chopped parsley
1 ts Chopped fresh tarragon
1/2 ts Salt
1/2 ts Pepper

INSTRUCTIONS

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@swbell.net> on Mar 13, 1998

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