1 c. dry white beans
Water
1/2 c. butter
4 leeks, sliced
4 stalks celery, sliced
2 med. onions, sliced
1/2 lb. (1/2 of a sm.) cabbage, shredded
4 c. chicken stock or water
1 tbsp. chopped fresh parsley
3 tbsp. whipping cream
1 1/2 c. shredded Edam or Cheddar cheese
1/2-1 tsp. salt
1/8 tsp. freshly ground black pepper

1. Wash beans, cover with cold water and soak overnight. Drain.

2. Cover with fresh water and bring to boiling. Lower heat and simmer 2-2 1/2 hours or until tender. Drain and set aside.

3. Melt butter in large pot. Add leeks, celery, onions and cabbage. Saute for 10 minutes or until vegetables are tender but not browned. Add beans and chicken stock. Simmer 25 minutes.

4. Add parsley. Stir in cream and cheese. Do not boil but heat to serving temperature. Stir in salt and black pepper.

Good served with: Freshly baked bread and butter, vegetable sticks and fruit dessert.

Tips: Use dried navy, northern or lima bean. Soup is even better when made a day ahead. It can be pureed if you like. Makes 4 servings.