| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 4 |
|
White onions; chopped |
| 3 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
sm |
Cabbage; sliced |
| 2 |
|
Ribs celery; sliced |
| 2 |
md |
Carrots; chopped finely |
| 4 |
|
Zucchini; sliced |
| 6 |
|
Sprigs parsley |
| 3 |
|
Bay leaves; (fresh if possible) |
| 6 |
c |
Good quality beef stock |
| 1/2 |
c |
Canneli beans |
| 1/2 |
c |
Kidney beans |
| 1/2 |
c |
Chick peas; (ceci) |
| 2 |
tb |
Tomato paste |
| 12 |
|
Basil leaves; chopped |
| 1 |
|
100 gram piece parmesan rind |
|
|
Salt and pepper to taste |
| 1 |
c |
Good red wine |
INSTRUCTIONS
The night before, mix the canneli beans, kidney beans and chick peas
together and soak in cold water overnight.
Saute the onions and garlic in the olive oil for 5 minutes or until soft.
Add all the remaining vegetables except zucchini and cook for a further 5
minutes.
Add the beef stock, tomato paste, soaked bean mixture, basil, parsley and
salt and pepper to taste and simmer for 2 hours or until thick and
fragrant. Add the parmesan cheese rind (in one piece), then sliced and a
little extra water if necessary to thin the soup. Cook for a further 30
minutes, remove bay leaves and serve.
Converted by MC_Buster.
Per serving: 1195 Calories (kcal); 47g Total Fat; (32% calories from fat);
51g Protein; 167g Carbohydrate; 0mg Cholesterol; 648mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 20 1/2 Vegetable; 0 Fruit;
8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The real God: don’t settle for substitutes”