| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Soups, Italian, Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Dried beans |
|
|
Salt |
| 1 |
|
Celery stalk |
| 1/4 |
lb |
Savoy cabbage |
| 2 |
sm |
Boiling potatoes |
| 1/4 |
c |
Drained canned plum tomatoes |
| 2 1/2 |
tb |
Chopped onion |
| 2 |
|
Basil leaves |
| 1/4 |
ts |
Dried thyme |
| 2 |
tb |
Olive oil |
|
|
Freshly ground black pepper |
| 3 |
oz |
Imported Italian pasta |
INSTRUCTIONS
THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak in a
large bowl of cold water. Next day, drain the beans, put them into a large
pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil
and simmer, covered for 1-to-1 1/2 hours, until the beans are nearly
tender. Wash and cut into bite-size pieces the celery, cabbage and potato.
Roughly chop the tomatoes. Chop the onion, basil, and thyme together. Heat
the olive oil in a saute pan and soften the onion mixture in it for 5
minutes. Add the celery, cabbage, potato, tomato, 1/4 teaspoon salt, and
several grindings of black pepper. Toss everything to coat it with the oil,
then add 1/3 cup warm water. Cover and cook gently 20 minutes, until the
vegetables are almost tender. When the beans are ready, scoop out about a
quarter of them and puree them through a food mill back into the pot. Add
the vegetables from the saute pan and all their juices. Bring the soup to a
boil and stir in the pasta. Cook until the pasta is done, 10 to 12 minutes.
Taste for seasoning.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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