| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Tuscan |
Soups & ste, Vegetables |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Carrots; sliced |
| 1 |
c |
Onions; chopped |
| 1/2 |
c |
Celery; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(15-oz.) cannellini beans; drained, rinsed |
| 1 |
cn |
(15-oz.) black beans; drained, rinsed |
| 1 |
cn |
(14.5-oz.) chicken broth |
| 1/2 |
ts |
Dried thyme leaves |
INSTRUCTIONS
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add
carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are
tender, stirring occasionally. Stir in all remaining ingredients. Bring to
a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis
Recipe by: Progresso Can of Cannellini (White Kidney Beans)
Posted to EAT-LF Digest by Mary Curtis <curtism@fuse.net> on Nov 5, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”