| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
|
Bay leaf |
| 1 |
|
Leek |
| 3 |
|
Stalks celery |
| 2 |
tb |
Olive oil |
| 1 |
|
6 ounces sli country ham |
| 1 |
|
Clove garlic |
| 2 |
sm |
Zucchini |
| 1/4 |
c |
Bow pasta |
| 1 |
sm |
Can plum tomatoes; (12 ounce) |
| 1 |
sm |
Can white kidney beans; (12 ounce) |
|
|
Salt and pepper |
| 1/2 |
c |
Grated Parmesan cheese; (for sprinkling) |
| 4 |
|
Sprigs flat leaf parsley; (for serving) |
INSTRUCTIONS
Bring the water to a boil with the bay leaf in a large covered soup pot.
Slice the leeks and celery and wash them under running water. Heat the oil
in a frying pan, add the sliced vegetables with pepper and cover with foil.
Leave to cook gently until soft. Dice the ham and add to the vegetables.
Peel and chop the garlic and add it also. Quarter and slice the zucchini
and add to the boiling water with a little pepper. Stir in the bow pasta
and cover the pan. Drain the tomatoes and add the juice to the soup.
Coarsely chop the tomatoes and add them also. Stir in the can of beans,
then add the vegetables, ham and garlic. Cover the soup, bring it to a boil
and simmer 3 to 4 minutes. Taste the soup for seasoning, spoon it into
bowls and top with the sprigs of parsley. Serve grated Parmesan cheese
separately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9265 - ANN WILLAN
Converted by MM_Buster v2.0l.
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