Speckled Soup
Yield
6 servingsPrep
20 minCook
2 hrsReady
10 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
white beans
|
|
| 4 | cups |
water
or stock |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
basil
dried |
|
| ½ | pound |
green beans
in 1 inch pieces, or zucchini sliced in half moons |
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
white beans
|
|
| 946 | ml |
water
or stock |
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
basil
dried |
|
| 226.8 | g |
green beans
in 1 inch pieces, or zucchini sliced in half moons |
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Soak beans in water to cover by 2 inches overnight.
Drain in the morning.
Sauté garlic, onion, celery, and carrots in oil for about 10 min.
Add soaked beans and the 4 cups water or stock.
Simmer until beans are tender, about 45 min.
Add basil and green beans or zucchini and simmer another 30 min or so, until tender.
Before serving, stir in lemon juice, salt and pepper.
