Speckled Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	White beans
4 cups	948ml	Water or stock
2		Garlic - minced
2		Celery - chopped
2		Carrots - chopped
1		Onion - chopped
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Dried basil
1/2 lb	227g / 8oz	Green beans in 1" pieces - or
1/2 lb	227g / 8oz	Zucchini - sliced in
2 tablespoons	30ml	Lemon juice
3/4 teaspoon	3.8ml	Salt
		Pepper to taste

Recipe Instructions

From "Meals Without Squeals" by Christine Berman & Jacki Fromer.

1. Soak beans in water to cover by 2" overnight. Drain in the morning.

2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min or so, until tender.

6. Before serving, stir in lemon juice, salt and pepper.

Source:
Southern Living

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