Bean and vegetable soup, first time around (mf)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra virgin olive oil |
| 4 | slices | Bacon-- diced |
| 2 | mediums | Onions, finely diced |
| 1 | Stalk celery, finely diced | |
| 2 | Carrots, finely diced | |
| 4 | Cloves garlic, minced | |
| 1 | large | Zucchini (2 cups), cut in 1/2\" cubes |
| 14 | ounces | Canned plum tomatoes (2 cups), chopped |
| ½ | Head small savoy cabbage, finely sliced | |
| 2 | cups | Washed spinach leaves, coarsely chopped |
| 2 | cans | White beans (16 ounces each), rinsed and drained, one can beans pureed, one can beans left whole |
| ½ | cup | Stemmed washed basil leaves, cut into strips |
| 4 | cups | Chicken broth, preferably homemade |
| 4 | cups | Water |
| Salt and freshly ground black pepper | ||
| ½ | cup | Grated Parmesan or Pecorino Romano cheese, approximately |
Directions
Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft.
Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.)
Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.
Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Beans & Legumes Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500