0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains, Vegetables, Meats Tuscan Cheese, Lentils, Quick/easy, Soups, Tried 6 Servings

INGREDIENTS

1 1/2 c Dried small white, navy
beans pick over discard
damaged
3 T Olive oil
1 Yellow onion, minced
1 Carrot, wash finely chopped
1 Celery stalk, finely chopped
1 t Fresh rosemary, minced
7 c Chicken OR vegetable stock
or water
Salt
Pepper, freshly ground
1/2 c Parmesan, freshly grated
1 T Fresh parsley, minced

INSTRUCTIONS

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:

“Religion is external, faith is internal.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 117
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 7.3mg
Sodium: 184.2mg
Potassium: 55.4mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 3.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?