Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  leeks
  12                    g/5oz dried butter beans
  1             dashes  white wine vinegar
                        vegetable stock
                        lemon juice
                        fresh chopped parsley
                        black pepper

Preparation:

Soak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste.

Nutritional Information:

163 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 53mg Sodium