*  Exported from  MasterCook  *
                          WHITE & GREEN BEAN SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Dried white beans, Great
                         -Northern, navy, or baby
    6       c            Water
    3                    Cloves garlic, chopped
    2       ts           Salt
    4       c            Beef broth
      1/4   ts           Freshly ground black pepper
    1       t            Rosemary, crumbled
    2       c            Fresh green beans (about 3/4
                         -lb), cut on the
                         Diagonal in 1-inch pieces
    1       tb           Butter
                         Juice of 1/2 lemon
   Wash and pick over the dried beans.  Put them into a
   large saucepan or kettle with the water and bring to a
   boil.  Remove from the heat, cover, and allow to stand
   for 1 hour.
   Return to the heat and bring to a boil again.  Reduce
   heat and simmer, partially covered, for 1/2 hour.
   Using a heavy fork, mash the garlic with the salt
   until no large chunks remain.  Add to the saucepan
   with the beans. Add the broth, pepper, and rosemary.
   Simmer, partially covered, until beans are tender.
   This can take 15 minutes or as long as 1 hour; timing
   for beans is hard to predict - keep checking.
   Soup can be made ahead to this point, and refrigerated
   or frozen after thorough cooling.
   Cook the green beans uncovered in 2 uarts of boiling
   salted water until they are tender-crisp and bright
   green.  Drain and add to the soup when the white beans
   are tender but not mushy. If green beans are not to be
   added right away, rinse in cold water to retain color.
   Stir in the butter and lemon.  Serve at once, while
   green beans are still bright.
   Note:  If you want some of the soup pureed, do it
   before adding the green beans - the color will be
   Serves 6 to 8.
   From:  MAIN COURSE SOUPS & STEWS by Dorothy Ivens
   ISBN0-06-015131-5. Harper & Row, New York.  1983
   Posted by: Karin Brewer, Cooking Echo, 7/92
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