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Speckled Soup

1 1/2 c White beans

4 c Water or stock

2 Cloves garlic, minced

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion, chopped

2 tb Olive oil

1 tb Dried basil

1/2 lb Green beans in 1" pieces, or

1/2 lb Zucchini, sliced in

-half-moons 2 tb Lemon juice

3/4 ts Salt

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

Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling.

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