Ingredients

• 1 cup Great Northern beans, dried
• 2 tablespoons Olive oil
• 3 Bay leaves
• 1 teaspoon Dried asil
• 1/2 teaspoon Dried oregano
• 1/2 large Spanish onion; sliced
• 3 Garlic cloves; minced
• 1 medium Eggplant; diced
• 1 1/2 cups Cooking liquid from beans
• 20 Sun-dried tomato halves; minced
• 1 tablespoon Wine vinegar

Directions

• Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker.
• Reserve cooking liquid.
• Heat oil ina large soup kettle over medium heat.
• Saute bay leaves, basil, oregano and onion until onion is soft and translucent.
• Add garlic and eggplant and saute for 5 minutes.
• Add remaining ingredients.
• Cover and simmer, stirring ocasionally, until eggplant is tender.
• Serve immediately.
• Per serving: 272 cal; 13 g prot; 305 mg sod; 46 g carb; 8 g fat; 0 mg chol; 140 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini