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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats Dutch 12 Servings

INGREDIENTS

1 c Small dried white beans
Great Northern soaked
overnight in Cold Water
1 Yellow onion, peeled Cut In
Half And Stuck With 2
Cloves
1 Bay leaf
4 t Salt
1 T Olive oil
3 Red onions, diced
1/2 t Pepper, freshly ground
3 Cloves garlic, minced
2 Leeks, white and light Green
Parts Only Washed And
Sliced Thin
2 Ribs celery, sliced thin
2 Carrots, peeled halved
lengthwise and sliced
thin
2 Purple turnips, peeled cut
into small wedges
1/2 c White wine
1 Bay leaf
3 Sprigs thyme
1 Sprig rosemary
Parsley, small amount tied
together
6 c Vegetable Stock, Or 8 Cups
Or chicken stock OR water
1 c Small pasta such as tubetti
1 Bulb fennel, cored Cut In
Half Lengthwise And
Sliced
Thin
1 Zucchini, cut in half
Lengthwise Sliced 1/2"
Thick
2 Yellow squash, Sliced 1/2"
Thick
2 Ripe tomatoes, or 3 Cored
Chunked
1 c Baby Peas, Fresh Or Frozen
2 c Spinach leaves, washed and
cut into wide strips
1/2 Parsley, washed picked and
chopped about 1/2 cup

INSTRUCTIONS

Drain and rinse white beans. Place in medium saucepan with enough
water to cover by an inch. Add onion halves (with cloves) and bay
leaf. Bring to a boil, reduce to a simmer, and cook covered very
gently 1/2 hour. Skim any foam that has accumulated on the surface.
Add water to just cover beans if necessary. Add 2 teaspoons salt and
continue to cook 1530 minutes until beans are creamy inside but still
intact. Remove bay leaf and onion halves, and set beans aside in  their
cooking liquid until needed.  In the meantime, heat olive oil in large
kettle or Dutch oven over  medium heat. Add onions, season with
remaining salt and pepper, and  cook 58 minutes until softened. Add
garlic, stir, cook 2 minutes or  until fragrant. Add leeks, celery,
carrots, turnips and sweat 5  minutes. Add wine, bay leaf, bouquet
garni and simmer until wine is  reduced by half. Add stock or water and
bring to the simmer. Add  pasta and cook until pasta is almost al
dente. Add fennel, zucchini  and squash, the cooked white beans and
their cooking liquid, and cook  five minutes; add tomatoes and cook two
more minutes. Finally, add  peas and spinach and cook 1 minute, until
peas are tender. Add  parsley, taste and adjust seasoning if needed.
Remove bay leaf and  bouquet garni. Serve with a dollop of pistou
swirled in.  Yield: 12 servings (freezes well) Copyright, 1996, TV FOOD
NETWORK,  G.P., All Rights Reserved 10/21/96 show Recipe By     : TOO
HOT  TAMALES SHOW #TH  Posted to MC-Recipe Digest V1 #272  Date: Thu,
31 Oct 1996 17:28:28 -0600 (CST)  From: Pat Asher <asher@mcs.com>

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 117
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 850.6mg
Potassium: 543.4mg
Carbohydrates: 19.3g
Fiber: 4.9g
Sugar: 2.7g
Protein: 5.9g


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