| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Italian |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Green beans |
| 2 |
md |
Zucchini |
| 1 |
lg |
Potato |
| 1/2 |
lb |
Cabbage — coarsely |
|
|
Shredded |
| 1/3 |
c |
Olive oil |
| 3 |
tb |
Butter |
| 2 |
md |
Onions — chopped |
| 3 |
md |
Carrots — coarsely chopped |
| 3 |
|
Ribs celery — coarsely |
|
|
Chopped |
| 1 |
|
Clove garlic — minced |
| 1 |
cn |
(28oz.) |
|
|
Drain, reserve juice |
| 3 1/2 |
c |
Beef broth |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried basil — crushed |
| 1/2 |
ts |
Dried rosemary — crushed |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1 |
cn |
(16 oz.) cannellini beans |
|
|
Rinsed and drained |
|
|
Italian plum tomatoes — |
INSTRUCTIONS
Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2 inch
cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch
oven over medium heat. Add onion; cook and stir 6 minutes until onions
are soft, but not brown. Stir in carrots and potato, cook for 5 minutes.
Add celery and green beans; cook for 5 more minutes. Then add zucchini;
cook for 3 minutes, and finally add cabbage and garlic and stir for 1
minute. Add broth, water and reserved tomato juice to pot. Add coarsely
chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay
leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours,
stirring occasionally. Add cannellini beans. Uncover pot and cook over
medium-low heat 30 minutes until soup thickens, stirring occasionally.
Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before
serving if desired.
Recipe By : Cooking Class Cookbook
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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