| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra virgin olive oil |
| 4 |
sl |
Bacon– diced |
| 2 |
md |
Onions, finely diced |
| 1 |
|
Stalk celery, finely diced |
| 2 |
|
Carrots, finely diced |
| 4 |
|
Cloves garlic, minced |
| 1 |
lg |
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 |
cn |
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:
“Before you turn your back on Jesus, look at his.”