| 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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