French peasant soup <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White Beans; Pick Over, Soak Over Night, Drain And Rise |
| 2 | Cloves Garlic; Chopped | |
| 1 | Onion; Chopped | |
| 2 | Celery; Chopped | |
| 1 | Carrot; Chopped | |
| ½ | Head Cabbage; Chopped Coarse | |
| 1 | teaspoon | Extra Virgin Olive Oil |
| 2 | Bay Leaves | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| Sprig Fresh Parsley; Some, Chopped | ||
| 2 | Potatoes; Cubed | |
| Salt And Pepper; To Taste | ||
Directions
Home Cooking with Amy Coleman TV show on PBS Guest was: Claire Criscuolo who wrote Claire's Classic American Vegetarian Cooking In pot, put white beans with water to cover and bring to a boil; lower heat to simmer and cook for 30 min. Then add garlic, onion, celery, carrot, cabbage, extra virgin olive oil, bay leaves, thyme, basil, sprigs of chopped fresh parsley and stir to mix well. Cook 1½ hrs stirring frequently. Add 2 cubed potatoes and salt and pepper to taste. Keep at a low boil another 30 min. Test for doneness of beans. Serve when it is to your taste.
This was very, very good!! A great meal for a cold winter night.
NOTES : Cal 256⅖, Fat 2g, Carb 48.1g, Fib 10g, Pro 14.6g, Sod 187mg, CFF 6½%.
Posted to Digest eat-lf.v097.n013 by Reggie Dwork <reggie@...> on Jan 14, 1998