Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

: Soup:
2 TB olive oil
1 onion, -- chopped
2 carrots, -- chopped
2 stalks celery, -- chopped
6 c chicken stock
2 ts fresh thyme
2 ts fresh rosemary, -- minced
2 cn Northern white beans, --
: drained and rinsed
: Croutons:
1 thin baguette, cut crosswise
: into 1/2-inch slices
2 cloves garlic, -- peeled
1/4 c parsley leaves
: Salt and pepper
1/4 c olive oil

In a pot heat oil over medium heat and cook onions for 2 minutes. Add
the chopped carrots and celery and cook for 2-3 minutes. Add chicken
stock and bring to a boil. Reduce heat and simmer soup until
vegetables are tender, about 10-15 minutes. Stir in the fresh herbs
and white beans. Return soup to a simmer. Using a handblender puree
soup to desired consistency.

In a food processor or chopping bowl of Braun MultiPurpose Processor
puree the garlic, parsley, salt and pepper and olive oil. Brush both
sides of 12 slices of bread with garlic oil. Heat cast iron grill pan
over medium high heat. Grill bread on both sides until toasted.

Serve soup hot with croutons.

Yield: serves 4-6

Recipe By :COOK'S CHOICE SEAN CATHY SHOW #CH1219

Date: Sun, 20 Oct 1996 18:10:14
~0400

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