| 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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