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Makes: 6 servings Prep: 45 minutes Bake: 15 minutes Cook: 1 1/2 hours Stand: 1 hour
facts Servings Per Recipe 6 servings Calories359 Total Fat (g)10 Saturated Fat (g)3, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)10, Sodium (mg)674, Carbohydrate (g)53, Total Sugar (g)6, Fiber (g)13, Protein (g)15
¾ cup dry Great Northern beans
¾ cup dry pinto beans
½ cup dry garbanzo beans
½ cup chopped celery
½ cup chopped onion
1/2cup chopped carrot
1 tablespoon olive oil
3 ½ cups vegetable broth
¼ cup water
2/3 cup dried porcini mushrooms
¼ cup bottled roasted red sweet peppers, chopped
¼ cup oil-packed dried tomatoes, drained and snipped
2 tablespoons roasted garlic puree
1 bay leaf
¼ teaspoon dried thyme, crushed
¼ teaspoon dried oregano, crushed
¼ teaspoon black pepper
2 cups soft sourdough bread crumbs
2 tablespoons butter or margarine, melted
1 clove garlic, minced
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1st Keep
 cwheatley
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