| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
French |
From hard c, Jill |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; Chopped |
| 2 |
|
Ribs Celery; Thinly Sliced |
| 3 |
|
Cloves Garlic; Minced |
| 1 |
tb |
Olive Oil |
| 2 |
cn |
(15 Oz Each) Cannellini; Great Northern Or Other White Beans, Rinsed And Drained |
| 1 |
cn |
(14 1/2 Oz) Low Sodium Chicken Or Vegetable Broth |
| 1/2 |
c |
Vermouth Or White Wine |
| 3 |
|
Sprigs Fresh Rosemary; About 2" Long |
| 1/4 |
ts |
Ground White Pepper |
|
|
Asiago Cheese; Shredded |
INSTRUCTIONS
In large saucepan over medium-high heat, cook onion, celery, and garlic in
oil for 5 minutes, stirring frequently. Add remaining ingredients except
cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15
minutes. Remove and discard rosemary sprigs. Top each serving with shredded
asiago. If desired, garnish each serving with sprig of fresh rosemary.
NOTES : Bean soup with a sophisticated flavor is just the thing for a cold
rainy day.
Recipe by: Dierbergs Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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