tuscan bean soup
 
dry bean advisory board cookbook, beans, beans, beans, california's 
finest recipes, 2nd edition 
 
1 cup  chopped onion (1 medium)
1/2 cup  chopped celery
3 clove  garlic, minced
1 Tbsp  olive oil
1 Tbsp  flour
1 tsp  dried rosemary leaves
1/4 tsp  dried thyme leaves
1/4 tsp  black pepper
4 can  (14.5 oz each) reduced-sodium chicken broth
1-1/2 cup  cooked* baby lima beans, or 1 can (15oz) green baby lima
  beans, drained
1-1/2 cup  cooked* or 1 can (15oz) garbanzo beans, drained
1-1/2 cup  cooked* or 1 can (15oz) kidney beans, drained and rinsed
1/3 cup  pearl barley
2 Tbsp  tomato paste
1 large  russet potato, unpeeled, cut into 1/2 inch pieces
1 cup  sliced carrots (2 medium)
1 cup  packed sliced spinach leaves
 
* 1/2 cup dry beans makes 1 1/2 cups cooked. 
 
in a large saucepan cook onion, celery, and garlic in oil until soft, 
m201 minutes. stir in flour, herbs and pepper; cook until onions are 
tender, 2 to 3 minutes longer. 
 
add chicken broth, beans, barley, and tomato paste to saucepan; heat 
to boiling. reduce heat and simmer, uncovered, 20-25 minutes, adding 
potato, carrots, and spinach during last 10 minutes of cooking time. 
serve warm or at room temperature. makes 9 cups. serves 8. 
 
source: http://agric.ucdavis.edu/crops/beans/soup.htm 
 
 
 
 
 
 
(ID: 77378) Mirror: rec.food.recipes: Tue, Feb 10, 2004


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