| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables, Meats | Tuscan | Soups, Lentils, Tried, Cheese, Quick/easy | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Dried small white; (navy) beans pick over, discard damaged |
| 3 | tb | Olive oil |
| 1 | Yellow onion; minced | |
| 1 | Carrot; wash, finely chopped | |
| 1 | Celery stalk; finely chopped | |
| 1 | ts | Fresh rosemary; minced |
| 7 | c | Chicken OR vegetable stock or water |
| Salt | ||
| Pepper; freshly ground | ||
| 1/2 | c | Parmesan; freshly grated |
| 1 | tb | Fresh parsley; minced |
INSTRUCTIONS
NORMA_WRENN@MSN.COM This is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired. Soak the beans in lots of water for at least three hours. Drain. Cook the onioin, carrot and celry in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender -- about an hour and a half. Cool slightly. Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings. Ladle the soup into bowls and garnish with cheese and parsely and serve at once. Adapted for MM from Williams-Sonoma Kitchen Library: Soups - Time-Life Books - ISBN 0-7835-0279-6 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”