Fennel-cannellini Soup – We Love God!

Another reason [patience] is so hard to come by is that we often don’t like the way it comes. Romans 5:3 says, “Suffering produces endurance,” and James 1:3 says, “The testing of your faith produces steadfastness.” In both cases the product is patient endurance – the ability to remain under tremendous weight and pressure without succumbing. That which produces this is the difficult part: suffering, testing, trials. We would prefer an easier I way for the fruit to be produced, but this is God’s way (Robert Carver)!

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			1	Servings

INGREDIENTS

8		Unpeeled garlic cloves
1	T	Olive oil, up to 2
2		Onions, chopped
2		Leeks, chopped and washed
		well
2		Fennel bulbs, chopped
3	c	Chicken broth
1		19oz cannellini beans
		drained
1	c	Fat-free or 1% milk
		Fresh lemon juice, to taste
		I used juice of 1 medium
		lemon
		Snipped chives, to taste
		Fresh-grated parmesan, to
		taste

INSTRUCTIONS

Preheat oven to 375 degrees. Wrap the garlic cloves in aluminum foil
and roast in the oven until softened, about 20 minutes (mine took  25).
When cool enough to handle, squeeze the garlic from the peels.  Mash
with a fork. In a large saucepan, heat the oil over moderate  heat. Add
the onions, leeks and fennel and cook, stirring  occasionally, until
the vegetables are carmelized, about 15 minutes.  Add the broth, beans
and roasted garlic and simmer 15-20 minutes. Let  the soup cool
slightly and then puree in batches in a blender (I used  the
handi-blender). Return soup to the saucepan, add the milk and  lemon
juice, salt and pepper to taste, and reheat the soup. Garnish  with
chives and parmesan. Serves 4-6.  Posted to EAT-L Digest  by Cheryl
Mainard <[email protected]> on Apr  8, 1998

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