Hearty Bean Soup

9 oz. uncooked beans (kidney, cannellini, navy), rinsed

Two 16 oz cans crushed tomatoes

1 cup each diced carrots, onions and celery

3 chicken bullion cubes or 2 tablespoons instant chicken broth mix

1 package (16 oz.) frozen French-cut green beans

1/4 cup Italian (flat-leaf) parsley, chopped

2 cups green cabbage, shredded

1 large garlic clove, minced

1/2 cup dry white wine

1 teaspoon salt

1/4 teaspoon pepper

In a large bowl, soak the beans overnight in 1 quart of water.

Drain the beans and discard the water.  In a large (4-quart) saucepan, bring the beans to a boil in 1 quart fresh water.  Add the tomatoes, carrots, onions, celery Italian parsley garlic and chicken broth mix.  Reduce heat to low and simmer until the beans are tender, stirring occasionally, about 1 to 1-1/2 hours.  Add the remaining ingredients and simmer for an additional 30 minutes.

Makes 8 Servings

Per serving:  170 calories; 9 g protein; 1 g fat; 30 g carbohydrate; 95 mg calcium;

705 mg sodium; 0 mg cholesterol