| 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 | T | Butter |
| 2 | Leeks, white & green | |
| rinsed-thinly sliced | ||
| 1/2 | 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 | t | Chopped fresh tarragon |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
INSTRUCTIONS
1998 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 <[email protected]> on Mar 13,
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Nutrition (calculated from recipe ingredients)
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Calories: 1565
Calories From Fat: 466
Total Fat: 52.7g
Cholesterol: 142.6mg
Sodium: 3813.2mg
Potassium: 6357.9mg
Carbohydrates: 190g
Fiber: 47g
Sugar: 2.6g
Protein: 90.1g