Minestrone di verdura

Yield: 1 Servings

Measure Ingredient
⅔ cup Olive Oil
1 large Onion, Chopped
2 Carrots, Sliced
2 Stalks Celery, Sliced
1 15 Oz Can Cannellini Beans
1 15 Oz Can Peeled Tomatoes
10 cups Water
2 Potato, Peeled And Diced
1 small Radicchio, Chopped
1 cup White Wine
1 Bay Leaf
Chopped Parsley
Salt And Pepper, To Taste

1. Gently saute the onion, carrots and celery stalks for about 5 minutes.

Add the beans and tomatoes and continue sauteing for 2 more minutes.

2. Add water and bring the soup to a boil. Add the diced potatoes, radicchio, wine, bay leaf, parsley, salt and pepper. Cover the pot an simmer the soup for 60 minutes. Turn off the heat ans let the soup stand for 15 minutes. Remove the bay leaf. Serve hot. Grated cheese may be sprinkles on top of each serving.

Recipe by: Twelve Months of Monastery Soups. p. 41 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997

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