Bean And Vegetable Soup, First Time Around (mf)

The knowledge of God [must become] our most important goal. After all, if the root of our problem with addiction is a problem of worship, then we need to learn who should be the true object of that worship. As this idea takes hold of your heart, you will find that you feel more at home in a good church than in an AA fellowship. You will draw strength and wisdom from sermons, find encouragement in corporate singing, be spiritually fed in communion, and search the Bible for the living God. You will come to know more about the God who is bigger than you ever thought: bigger in justice, in power, and in love. You will see how His greatness works in your behalf. One problem with AA is that the “God as you understand Him to be” is never large enough.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Soups &, Stews	8	Servings

INGREDIENTS

1/4	c	Extra virgin olive oil
4		Bacon, diced
2		Onions, finely diced
1		Stalk celery, finely diced
2		Carrots, finely diced
4		Cloves garlic, minced
1		Zucchini, 2 cups cut in
		1/2" cubes
14	oz	Canned plum tomatoes, 2
		cups chopped
1/2		Head small savoy cabbage
		finely sliced
2	c	Washed spinach leaves
		coarsely chopped
2		White beans, 16 ounces
		each rinsed and
		drained
		one can beans pureed one
		can beans left whole
1/2	c	Stemmed washed basil leaves
		cut into strips
4	c	Chicken broth, preferably
		homemade
4	c	Water
		Salt and freshly ground
		black pepper
1/2	c	Grated Parmesan or Pecorino
		Romano cheese
		approximately

INSTRUCTIONS

Heat olive oil and bacon and cook until bacon bits are almost crisp.
Add onions, celery and carrots and saute for about 10 minutes or  until
soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and  cook
for about 10 minutes longer or until wilted. (If vegetables  begin to
stick, add some water.)  Add the bean puree and whole beans, basil,
broth, water and 1  teaspoon of salt. Bring liquid to a boil, and
simmer, over low heat,  stirring on occasion, for 20 minutes. Season
well to taste with salt  and pepper and ladle into hot deep bowls.
Garnish with grated cheese  to taste.  Yield: 8 servings  Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES :  Soups, Beans
& Legumes  Posted to MC-Recipe Digest V1 #321  Recipe by: COOKING
MONDAY TO FRIDAY SHOW #MF6746  From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:23:56 -0500

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 113 Calories From Fat: 14 Total Fat: 1.5g Cholesterol: 0mg Sodium: 661.6mg Potassium: 679.7mg Carbohydrates: 18.5g Fiber: 7.2g Sugar: 4.8g Protein: 8.5g