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White Bean Soup With Sage

Rosemary lamb riblets

Garlic bread sticks

Fresh asparagus salad with lemon vinaigrette

Wedge of cantaloupe or honeydew

Do you love the flavor of those homey bean soups that take hours to cook? Here’s a shortcut vegetarian version of the classic white bean soup that can be prepared in less than 30 minutes. The trick is to use canned Great Northern beans and canned chicken broth.

Sauteed garlic, onion, carrot and tomato are added for flavor along with fresh sage, which is available in the produce section of most supermarkets. It can be easily recognized by the distinctive spongy texture of its tapering gray-green leaves. Sage, a member of the mint family, has a strong, musty flavor, so use carefully.

If you want to add meat to your menu, consider lamb riblets, which provide a delicious and inexpensive accompaniment. Season the riblets with salt and pepper and rub with a minced clove of garlic. Combine two tablespoons olive oil and one-half teaspoon fresh minced rosemary. Brush the oil on the ribs while broiling or cooking on the outdoor grill. Broiling will take about 10 minutes.

To complete the menu, serve garlic bread sticks with a salad of fresh asparagus spears on leaf lettuce, lightly dressed with olive oil and lemon juice.

We suggest serving the soup drizzled with a little olive oil, then sprinkled with grated Parmesan cheese. Complete the meal with a wedge of chilled cantaloupe or honeydew.

Staples

1 clove garlic

1 large onion

1 tablespoon oil

Salt, pepper

Olive oil for salad

Shopping

1 small carrot

1 small tomato

1 small bunch sage

2 (15-ounce) cans great northern beans

1 (14 1/2-ounce) can clear chicken broth

Optional Shopping

Lamb riblets

Rosemary

Asparagus spears

Lettuce

Bread sticks

Cantaloupe

Lemon

WHITE BEAN SOUP WITH SAGE

1 large onion

1 clove garlic

1 small carrot

1 small tomato

Sage leaves

1 tablespoon oil

2 (15-ounce) cans great northern beans

1 (14 1/2-ounce) can clear chicken broth

Salt, pepper

Chop onion. Mince garlic. Peel and shred carrot. Dice tomato. Mince sage to measure 1 tablespoon.

Heat oil in large saucepan until hot. Add onion, garlic and carrot and saute until onion is tender. Stir in beans with liquid and chicken broth. Stir in tomato and sage. Heat to boiling, stirring occasionally. Simmer about 5 minutes, stirring, just to blend flavors. Season to taste with salt and pepper. Serve hot. Makes 4 servings.

Each serving contains about:

193 calories; 379 mg sodium; 0 cholesterol; 5 grams fat; 30 grams carbohydrates; 10 grams protein; 3.1 grams fiber; 22% calories from fat.