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 min. Add soaked beans and the 4 c water or stock. 5 Simmer until beans are tender, about 45 min. Add basil and green beans or zucchini and simmer another 30 min 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