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Mixed Bean Soup Provencal

soups

1 pound soup mix beans
2 tablespoons olive oil
3 onions; chopped
1 1/2 cups (each) diced carrot, celery and rutabaga
4 cloves garlic; minced
1 bay leaf
1 teaspoon dried rosemary
1/2 teaspoon (each) dried thyme and savory
4 cups (each) chicken stock and water
1 can (28 oz) tomatoes (undrained)
1 teaspoon salt
1/4 teaspoon pepper

Top this meal-in-a-bowl with a toasted slice of crusty bread and grated Parmesan or Swiss cheese. If you're buying the bean mix in bulk, you'll need 3 cups. Rinse and sort beans, discarding any blemished ones and grit. In large pot or Dutch oven, cover beans with 3 times their volume of water; bring to boil, covered, and cook for 2 minutes. Remove from heat; let stand for 1 hour. Drain and rinse; drain again. Wipe out pot. In same pot, heat oil over medium heat; cook onions, carrot, celery, rutabaga and garlic, stirring occasionally. for 5 minutes or until onions are softened. Add bay leaf, rosemary, thyme and savory; cook, stirring, for 1 minute. Add beans, stock and water; bring to boil. Reduce heat, cover and simmer for 45 to 60 minutes or until beans are tender. Add tomatoes, breaking up with fork, salt and pepper; heat through. Discard bay leaf. (Soup can be refrigerated in airtight containers for up to 3 days or frozen for up to 2 months. Thaw and reheat over medium heat for 10 to 15 minutes, or microwave at Medium- High/70% for 15 minutes, stirring occasionally.)

Contributor: Canadian Living - November, 1991

Yield: 8 servings

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