MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Tuscany White Bean Soup
  Categories: Diabetic, Main dish, Crockpot, Beans, Soups/stews
       Yield: 4 servings
  
     1/4 c  Onion; chopped                      2    Bay leaves; large
     1/2 ts Garlic; minced                      1 ts Dried basil; cri,b;ed
       3 tb Olive oil; divided                1/2 ts Salt
     1/2 lb Dry great nothern beans;          1/2 ts White pepper; ground
            -washed                             2 tb Parsley; fresh chopped
       2 qt Water                               2    Green onion; chopped
  
   Saute onion and garlic in 2 tablespoons of olive oil until soft,
   stirring often.  Add bean, water, bay leaves, and basil.  Bring
   mixture to a boil, reduce to a simmmer, and cover. Continue cooking
   until beans are tender, about 2 hours, adding more liquid if
   necessary and stirring occasionally. Season with salt and pepper.
   Cool soup, puree beans in a blender or food processor fitted with
   steel blade. Return pureed soup to pot; reheat over moderate heat.
   stirring often. Blend in remaining olive oil. Serve soup hot,
   garnished with chopped parsley and green onions. If soup is too
   thick, add water or chicken broth.
   
   Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
   EXCHANGE + 1 FAT EXCHANGE  CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
   SOD: 256; CHOL: 0g;  Low-Sodium Diets: Omit Salt.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
   R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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