| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Soups, Italian, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
c |
White beans; dried soaked |
| 5 |
tb |
Olive oil |
| 5 |
c |
Garlic; minced |
| 1 |
|
Onion; minced |
| 2 |
|
Leeks; white part sliced |
| 2 |
|
Carrot; sliced |
| 1/2 |
|
Sm Cabbage; shredded |
| 2 |
|
Potato; diced |
| 1 |
lb |
Tomato; sliced |
| 1 |
|
Sm Tomato paste |
| 6 |
c |
Water |
| 1/4 |
ts |
Celery seed |
| 1 |
|
Bay leaf |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
|
|
Sea salt; to taste |
|
|
Pepper; to taste |
| 1 |
ts |
Basil |
| 1 |
|
Zucchini; sliced thin |
| 3/4 |
c |
Green beans; trimmed and cu |
| 1/4 |
c |
Peas |
| 4 |
oz |
Spaghetti; broken |
| 4 |
tb |
Parsley; chopped |
| 1 |
c |
Parmesan cheese; fresh grat |
INSTRUCTIONS
In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and
cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked
beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan
rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be
added at the end of the cooking. Bring to a boil, reduce heat, cover, and
simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to
taste, zucchini, green beans, peas, and spaghetti and cook another 15
minutes.
Adjust seasonings. Stir in parsley and fresh chopped basil and serve,
topping each bowl with a generous amount of freshly grated Parmesan. This
freezes well. From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989
FROM: D PILEGGI (TDJR42A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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