Speckled soup

Description

Ingredients

• 1 1/2 cup White beans
• 4 cup water or stock
• 2 cloves garlic, minced
• 2 Stalks celery, chopped
• 2 carrots, chopped
• 1 Onion, chopped
• 2 tbsp olive oil
• 1 tbsp Dried basil
• 1/2 lbs green beans in 1" pieces, or
• 1/2 lbs zucchini, sliced in half-moons
• 2 tbsp lemon juice
• 3/4 tsp salt

Procedures

1 From "meals without squeals" by christine berman & jacki fromer. 2 pepper to taste Soak beans in water to cover by 2" overnight. 3 Drain in the morning. 4 Saute garlic, Onion, celery, and carrots in oil for about 10 minutes. Add soaked beans and the 4 c water or stock. 5 Simmer until beans are tender, about 45 minutes. Add basil and green beans or zucchini and simmer another 30 minutes or so, until tender. 6 Before serving, stir in lemon juice, salt and pepper. 7 Serves 8 preschool or 6 school-age children 1 meat alternative