|1 cup||dry WHITE PEA BEANS, soaked by quick method directions||250 mL|
|2 tbsp||vegetable oil||25 mL|
|2||large stalks celery & leafy tops, chopped||2|
|2||medium onions, chopped||2|
|1||clove garlic, minced||1|
|3 cups||liquid (water + bean liquid)||750 mL|
|1/2 tsp||oregano||2 mL|
|1/2 tsp||basil||2 mL|
|3 tbsp||chicken broth powder or 3 bouillon cubes||50 mL|
|1/8 tsp||pepper||0.5 mL|
|1/4 cup||chopped fresh parsley (optional)||50 mL|
|1||can (28 oz./796 mL) tomatoes||1|
|salt to taste|
Heat oil in large saucepan; add celery, onion and garlic. Saute 2-3 minutes. Add liquid, quick soaked beans, oregano, basil, chicken broth powder and pepper. Simmer 1-1 1/2 hours or until beans are tender. Add parsley if desired and tomatoes, breaking them up with a fork. Heat 10 minutes over high heat or until hot throughout. Serve with whole wheat bread or rolls.
Quick soak beans by microwave method directions. Combine all ingredients except oil, parsley and tomatoes in 3 quart (3 L) casserole. Cover and cook on high 7-10 minutes or until boiling. Stir, reduce to 50% power, cover and cook 20-25 minutes, stirring once, or until beans are tender. Add parsley and tomatoes. Cook on 50% power 10-15 minutes or until hot, stirring once.
Boiling can cause skins to split, so simmer beans gently