Tuscan Bean Soup

---------- Recipe via Meal-Master (tm) v8.03

Title: Tuscan Bean Soup
Categories: Miamiherald, Beans, Vegan, Diabetic
Yield: 8 Servings

1/2 c Dried cranberry beans,
1/2 c Red lentils
1/2 c Green lentils
1/2 c Green split peas
1/2 c Small white beans
1/2 c Pearl barley
3 tb Extra virgin olive oil
1 md Onion; diced
1 md Carrot; diced
1 Rib celery; thinly sliced
2 cl Garlic; minced
Bouquet garni of fresh thyme
-bay leaves, sage leaves,
-and celery leaves*
Salt and ground black pepper
1/4 c Minced fresh parsley

*Note: To make an easy bouquet garni, place herbs on a
celery stalk, bend in half and tie together.
Soak beans in water for about 1 hour. In a colander,
combine the beans, lentils, and barley. Rinse, drain
and set aside. In a large, heavy pot. combine the oil,
onion, carrot, celery, garlic and bouquet garni. Stir
to coat with the oil. Cook over moderate heat until
the vegetables are soft, about 5 minutes. Add the bean
mixture to coat with oil and cook for 1 minute more.
Add the 3 quarts water and stir. Cover and bring to a
gentle simmer over moderate heat, and cook until beans
are tender, 15 to 45 minutes depending on their
freshness. Stir from time to time to make sure the
beans are not sticking.
Remove the bouquet garni, add the parsley, and ladle
the soup into soup bowls. Drizzle olive oil into each
bowl if desired.

Nutritional info per serving: 285 cal; 15g pro, 45g
carb, 6g fat(18%), 2.8g fiber, 19mg sodium.
Exchanges: .8 veg, 2.7 bread, .9 meat, 1 fat

Source: Miami Herald, 12/28/95
formatted by Lisa Crawford

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