Speckled soup

Ingredients

 * 1 1/2 cup White beans
 * 4 cup water or stock
 * 2 cloves garlic, minced
 * 2 Stalks celery, chopped
 * 2 carrots, chopped
 * 1 Onion, chopped
 * 2 tbsp olive oil
 * 1 tbsp Dried basil
 * 1/2 lbs green beans in 1" pieces, or
 * 1/2 lbs zucchini, sliced in half-moons
 * 2 tbsp lemon juice
 * 3/4 tsp salt

Directions
1 From "meals without squeals" by christine berman & jacki fromer. 2 pepper to taste Soak beans in water to cover by 2" overnight. 3 Drain in the morning. 4 Saute garlic, Onion, celery, and carrots in oil for about 10 minutes. Add soaked beans and the 4 c water or stock. 5 Simmer until beans are tender, about 45 minutes. Add basil and green beans or zucchini and simmer another 30 minutes or so, until tender. 6 Before serving, stir in lemon juice, salt and pepper. 7 Serves 8 preschool or 6 school-age children 1 meat alternative