Tuscan Bean Soup Recipe

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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