Total Calories: 88
1. Place the beans in a large heavy kettle over high heat. Add the water, cover, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 1 1/2 hours or until the beans are tender.
2. Add the onion, carrots, celery, sun-dried tomatoes, rosemary, vinegar, and salt to the kettle. Simmer another 30 minutes or until the vegetables are tender.
3. Serve piping hot, topped with a sprinkling of white pepper.
For a Change . . .
* For a garlicky version, press a raw garlic clove into the cooked soup before serving. * Before serving, garnish with some finely chopped parsley and a drizzle of olive oil. * Try this soup with Tofu Dumplings.
When cutting sun-dried tomatoes, it is best to use a clean pair of scissors. Cutting them with a knife can be a bit of a pain!
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