Peasant Soup

1 pound Dried Great Northern beans

3 Carrots -- sliced

3 Celery ribs -- sliced

2 Onions -- chopped

2 Garlic cloves -- minced

2 Bay leaves

1 14 1/2 ounce tomatoes with liquid -- cut up

1 teaspoon Dried basil

1/2 teaspoon Pepper

2 tablespoons Olive oil

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov `94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94