Potato & Bean Chowder

1/2 c. sliced green onions2 tbs. snipped fresh herb (such as oregano, basil, and/or parsley) OR 1/2 tsp. dried Italian seasoning, crushed4 cloves garlic, minced4 tsp. butter or margarine2 c. water2 medium potatos, peeled and chopped (1 cup)1 c. chopped carrot1 tsp. salt1/2 tsp. coarsely ground black pepper2 c. milk2 tbs. all-purpose flour1 (15-oz.) can white kidney (cannellini) beans, rinsed and drained

Ground nutmeg

In a medium saucepan cook green onions, dried Italian seasoning (if using), and garlic in hot margarine over medium heat until onions are tender. Add water, potato, carrot, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash the potato and carrot.

In a screw-top jar combine the milk and flour; cover and shake well. Stir the milk mixture into potato mixture. Cook and stir until thickened and bubbly. Stir in fresh herb (if using) and beans. cook and stir for 1 minute more.

To serve, divide the chowder between 4 warm soup bowls. Sprinkle each serving with nutmeg. Serves 4.

(Adapted from Better Homes and Gardens' Cooking For Two)