| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | 8 | Servings | |
INGREDIENTS
| 1 | c | Dried navy beans |
| 4 | tb | Olive oil |
| 1 | c | Onion; coarsely chopped |
| 1 | Clove garlic; minced | |
| 10 | c | Chicken broth |
| 2 | tb | Tomato paste |
| 1 1/2 | c | Cabbage; shredded |
| 4 | md | Tomatoes with green chilis; peeled and chopped |
| 1 | tb | Fresh oregano; chopped ==OR== 1/2 teaspoon dried oregano, crumbled |
| 1 | bn | Fresh basil leaves; chopped ==OR== 1/2 teaspoon dried basil, crumbled |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | Carrots; thinly sliced | |
| 1 | c | Broken vermicelli; uncooked |
| 2 | sm | Zucchini; thinly sliced |
| 1/2 | c | Parmesan cheese; fresh grated |
INSTRUCTIONS
Put navy beans in a bowl, cover with boiling water & allow to rest for 1 hour. Drain beans. Heat olive oil in an 8 to 10 quart pan. Add onion & garlic & cook over moderate heat until golden. Add drained beans & broth, cover pan & simmer for about an hour, or until beans are tender. Add a few tablespoons of the hot broth to the tomato paste in a small bowl, stirring until the paste has dissolved, then add the mixture to the pot along with the cabbage, tomatoes, herbs, salt & pepper. Simmer for 15 minutes. Add the carrots & vermicelli & simmer another 15 minutes. Check the seasoning. Adjust if you think it needs more of the herbs or S & P. Add zucchini & simmer for 5 minutes. Serve immediately & pass the Parmesan Please! NOTES : Nutritional Analysis per serving: 215 calories, 11 grams fat, 19 grams carbohydrates, 10 grams protein, 7 milligrams cholesterol, 844 milligrams sodium, 48 percent of calories from fat. Recipe by: Good Old Food by Irena Chalmers, Barron's, 1988 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 23, 1998
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