| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Soups, Low-fat, Vegetarian, Beans | 4 | Servings |
INGREDIENTS
| 1 | Onions; large | |
| 1 | Garlic clove; crushed | |
| 1 | Carrots; small | |
| Sage leaves | ||
| 1 | tb | Oil |
| 2 | Cans, Great northern beans | |
| 14 1/2 | oz | Can clear chicken broth |
| Salt; to taste | ||
| Ground pepper; to taste |
INSTRUCTIONS
PHILLY INQUIRER 15 OUNCE Chop the onion;mince the garlic.Peel and shred the carrot.Dice the tomato.Mince the sage to measure 1 tabls.( or subsitute 1 ts dried). Heat oil in large saucepan until hot.Add onion,garlic and carrot,and saute until onion is tender.Stir in beans with liquid and chicken broth.Stir in tomato and sage.Heat to boiling,stirring occasionally.Simmer about 5 minutes,stirring,just to blend flavors.Season to taste with the salt and pepper.Serve hot.Makes 4 servings...
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