| 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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