Feta-White Bean Soup

[Guest guest]

Feta-White Bean Soup

 

1 medium onion, chopped

1 celery stalk, chopped

1 medium carrot, chopped

3 cups vegi broth

1 leek, cut into 1/4-inch slices (1 cup)

1 cup dried white beans

1 cup canned evaporated low fat milk

1 ounce feta cheese crumbled

 

Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes,

stirring occasionally, until onion is tender. Stir in remaining broth, leek and

beans. Heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 1 to

2 hours or until beans are tender. (Add more broth during cooking if liquid does

not cover beans.) Stir milk into soup. Place 1 cup of the soup in blender or

food processor. Cover and blend on high speed about 30 seconds or until uniform

consistency. Stir blended mixture into remaining soup mixture. Stir in cheese

until melted. Serves 4.