0
(0)
CATEGORY CUISINE TAG YIELD
Grains Italian Digest, Jan., Fatfree 1 Servings

INGREDIENTS

3 c Cooked white kidney beans
(canneloni?) or great
Northern beans
3 c Cooked cranberry beans or
Pink beans
2 Cloves garlic, minced
2 c Carrots, diced
2 c Onions, diced
2 c Celery, diced
2 c Tomatoes, chopped (canned
Worked well)
2 c Zucchini, diced
8 oz Fresh kale or spinach,
Chopped
2 Potatoes, peeled and cubed
1 tb Dried Italian herbs or
Parsley
1/4 ts Freshly ground pepper
1/2 c Red wine

INSTRUCTIONS

Puree the white beans.  Put into a big stock pot (10 qt) with the cranberry
beans.  Saute the garlic, carrots, onions and celery until onions are just
turning translucent.  Add to pot.  Add the rest of the ingredients to the
pot and fill the pot with water to within 1 inch of the rim. Simmer for
about 1 1/2 hour or until potatoes are soft.  Add salt if desired AFTER the
full cooking time.
This was one thick soup!  I thinned it out before consuming it.
Posted by Lucinda J. Rasmussen <lrasmuss@pica.army.mil> to the Fatfree
Digest [Volume 14 Issue 20]
: From the Frugal Gourmet - WARNING:  this is from memory!:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?