Recipe by Oxmoor House January 1994


Recipe Summary test

12 (1-cup) servings.


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.

  • Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in basil and next 4 ingredients; saute 1 minute. Stir in beans, 5 cups water, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.

  • Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 teaspoon cheese.


Light and Luscious

Nutrition Facts

172 calories; calories from fat 14%; fat 2.6g; saturated fat 0.7g; protein 9.2g; carbohydrates 29.6g; cholesterol 2mg; sodium 142mg.