| 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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