1 1/2 cup of dried cannellini beans 2 tablespoons of butter 2 medium leeks, (white & green) 1/2 small Savory cabbage thinly sliced 1 Bay leaf 6 cups of vegetable stock or canned 1/4 cup of heavy cream 1/4 cup of chopped parsley 1 teaspoon of chopped fresh tarragon 1/2 teaspoon of salt 1/2 teaspoon of pepper
Place beans in large bowl and add water to cover by 2 inches. Let stand overnight. Drain and rinse beans before using. In large soup pot, melt butter over medium-high heat. Add leeks and cook, stirring occasionally, until softened, about 2 minutes. Stir in cabbage and continue cooking until cabbage is wilted. This will be about 8 minutes. Add beans, bay leaf, and vegetable stock. Reduce heat to low and simmer until beans are tender, about 1 hour. Stir in cream, parsley, tarragon, salt and pepper, simmer to heat through, 5 minutes longer, and serve. Serves 8. Note: A very good soup for the Lent Season. It really is filling. Posted to recipelu-digest by Alice Poe <afpoe@swbell.net> on Mar 13, 1998
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