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October/November 1998
By Anne Vassal 
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Heat the oil in the soup pot on medium heat and saute the onions until soft, then add the garlic. Saute for a minute or so, and then put the beans and liquid back into the pot. Add the rest of the ingredients, cover, and reduce to a simmer. Simmer the soup for about 30 minutes until the vegetables are tender, stirring occasionally and adding more water as needed.

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*Slice the carrots and celery slightly on the diagonal for a change if you wish.

Ask your butcher if he carries naturally-raised chicken (no hormone implants, No Pesticides in food). Don't be fooled: I "free-range chicken might not he led organic food.

Almost-instant Dessert (serves 2 to 3)

raspberry sauce (see below)
2 one-inch slices bakery pound cake (freeze the rest)
1 pint or more of vanilla frozen yogurt or lowfat ice cream

Prepare the raspberry sauce at least an hour before serving and refrigerate. Cut the pound cake into one-inch cubes and store in a plastic bag until serving. Assemble the dessert by placing a layer of pound cake in a dessert bowl, then adding a scoop of ice cream topped with the raspberry sauce.

Raspberry Sauce

1 package frozen unsweetened raspberries, mostly defrosted (I use a 12-ounce bag)
2 to 3 tablespoons sugar
1/4 teaspoon almond extract (optional)
Put all the ingredients in a blender and blend until smooth. Strain into a pitcher and serve. Store in a plastic container for up to three days.

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