Yield: 1 Servings
|⅔ cup||Olive Oil|
|1 large||Onion, Chopped|
|2||Stalks Celery, Sliced|
|1||15 Oz Can Cannellini Beans|
|1||15 Oz Can Peeled Tomatoes|
|2||Potato, Peeled And Diced|
|1 small||Radicchio, Chopped|
|1 cup||White Wine|
|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