1 cup beef broth
1/4 cup milk
1/2 cup butter
1 onion, chopped
1 carrot, finely chopped
2 celery, finely chopped
2 cups canned white beans
2 cups water
1/2 teaspoon salt
2 teaspoons dried oregano
4 teaspoons dried basil
salt and ground black pepper to taste
4 tablespoons red wine vinegar
1 1/2 cups bread cubes
1/4 cup dry white wine
1 cup raisins
1 cup dried pears
1/2 cup chopped walnuts
3 tablespoons red wine vinegar
1/2 cup vegetable oil
In a large saucepan over medium heat, stir together the broth, milk and butter. Bring to a boil. Stir in the onion, carrot, celery and beans. Reduce heat to low and simmer, covered, for 1 hour.
To serve, stir in the water, salt, oregano, basil, salt and pepper. Serve over hot soup.