| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Zucchini |
| 1/2 |
c |
Olive oil |
| 2 |
|
Onions; thinly sliced |
| 1 |
c |
Carrots; diced |
| 1 |
c |
Celery; diced |
| 1 |
c |
Green beans; sliced |
| 3 |
c |
Chinese cabbage; thinly shredded |
| 1 1/2 |
c |
White beans |
| 8 |
c |
Homemade beef broth |
| 4 |
|
Peeled and seeded tomatoes; chopped |
|
|
Salt and freshly ground pepper |
| 1 |
ts |
Oregano |
| 1 |
c |
Very small pasta shells |
INSTRUCTIONS
Soak and cook beans. Wash zucchini well, trim ends and dice. Cook onion in
oil until wilted and pale gold. Add carrots and cook 3 minutes, stirring
once or twice. Add celery and cook 3 minutes stirring occasionally. Add
green beans, cook 3 minutes. Add zucchini and stir all occasionally after a
few minutes. Add cabbage and cook another 6 minutes. Add tomatoes, cook 5
minutes. Pour broth, salt and pepper. Cover and simmer 2 to 2 1/2 hours.
Add the drained white beans and cook 15 minutes. Finally add the pasta and
cook 20 to 30 minutes until pasta is done and you have a thick soup.
Serving Ideas : Serve with parmesan cheese.
NOTES : Adapted from " Essentials of Classic Italian Cooking" by Marcella
Hazan.
Recipe by: Miriam Podcameni Posvolsky adapted from Marcella Hazan's Posted
to EAT-L Digest by Leon & Miriam Posvolsky <[email protected]> on Aug 31,
1997
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