| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
|
5 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Ham, cooked, cut into 1/2 |
| 2 |
|
Celery stalk, diced |
| 2 |
|
Carrot, medium, chopped |
| 1 |
|
Onion, medium,chopped |
| 1 |
|
8 Ounce zucchini, diced |
| 2 |
|
15 Oz. Can white beans |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(16 oz) tomato, stewed |
| 1 |
cn |
(14 oz) chicken broth |
| 1 |
c |
Spinach, fresh, chopped |
| 1 |
ds |
Parmesan cheese, grated |
INSTRUCTIONS
1. Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until
smooth with a potato masher or fork.
2. In 5 qt. pot, heat olive oil, ham, celery, carrots, onion, zucchini,
basil, and pepper until veggies are tender and begin to brown, about 15
minutes.
3. Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white
beans, and 2 cups water, use spoon to break up tomatoes; heat till boiling.
Reduce heat, cover, and simmer 15 minutes to blend flavors. Stir in
remaining beans; heat through.
4. Sprinkle with parmesan cheese and serve.
Posted to MC-Recipe Digest V1 #343
From: madams <madams@phoenix.net>
Date: Fri, 13 Dec 1996 20:17:09 -0600
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