White bean florentine soup (manzolini)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Water |
| 2 | cups | Small white or navy beans; soaked overnight |
| ½ | cup | Onions; sliced |
| ½ | cup | Carrots; chopped |
| ½ | cup | Celery; chopped |
| 1 | tablespoon | Fresh oregano |
| 1 | tablespoon | Fresh basil |
| 2 | cups | Spinach; coarsely chopped |
| Tamari; to taste | ||
| Parsley; to garnish | ||
Directions
In a heavy-bottomed saucepan, bring water to a boil and cook beans over medium heat until they are soft and creamy, about 40 minutes. Add celery and continue to cook for 20 minutes. Add more water if soup becomes too thick.
Add herbs and cook 10 more minutes. Add spinach, season to taste with tamari and garnish with fresh parsley.
*Serves 4-6. See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Notes: From Eleonora Manzolini's collection >1998 Hanneman/Buster
Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 14, 1998