| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra-Virgin Olive Oil |
| 2 |
sm |
Yellow Onion; Peeled And Chopped |
| 2 |
sm |
Carrots; Peeled And Chopped |
| 2 |
|
Stalks Celery; Chopped |
| 5 |
|
Cloves Garlic; Peeled And Minced |
| 3 |
tb |
Fresh Parsley; Finely Chopped |
| 3 |
tb |
Fresh Basil; Finely Chopped |
| 1 1/2 |
lb |
Plum Tomatoes; Peeled And Seeded |
| 2 |
c |
Cranberry Beans; Soaked Overnight |
| 1 |
|
Bay Leaf |
| 3 |
|
Fresh Sage Leaves; Chopped |
|
|
Salt And Freshly Ground Pepper |
INSTRUCTIONS
Chop Plum tomatoes, set aside. Heat oil in a large pot over medium-low
heat. Add onions, carrots, and celery and cook until vegetables are soft,
15 minutes. Add garlic and 1 Tbsp. each of parsley and basil; cook for 10
minutes.
2. Add tomatoes, cook 10 minutes more then add beans, 4 cups water, bay
leaf and sage. Simmer soup over medium heat (adding water if necessary)
until beans are very tender, about 1 1/2 hours. Add remaining parsley and
basil, season with salt and pepper and serve.
Notes: If fresh cranberries are available, omit overnight soaking.
Recipe by: Saveur, Sept/Oct 1997
Posted to MC-Recipe Digest V1 #988 by Suzy Wert <SuzyWert@aol.com> on Jan
6, 1998
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