| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 8 | oz | Dried kidney beans |
| 1 | oz | Oil |
| 1 | Clove garlic; finely chopped | |
| 1 | sm | Onion; finely chopped |
| 1 | sm | Carrot; finely chopped |
| 1 | Stalk celery; finely chopped | |
| 2 | tb | Parsley; finely chopped |
| 14 | oz | Tomatoes; chopped, in juice |
| 2 | oz | Bacon; finely chopped |
| 1 3/4 | pt | Beef stock |
| 6 | oz | Pasta (small) |
| Parmesan cheese | ||
| Salt | ||
| Fresh ground black pepper |
INSTRUCTIONS
Soak beans overnight; boil atleast 15 min the next day, before using. Heat oil in a large saucepan and saut. garlic, onion, carrot, celery, parsley and bacon until softened and bacon is slightly brown. Add tomatoes, stock and drained beans (after boiling!). Bring to a boil, cover and simmer until beans are tender - approx. 3 hours, but maybe less depending on the beans. Scoop out a cupful of beans and pur.e in blender. Place back in the soup and season with salt and pepper. Bring to a boil again and add pasta. Cook until pasta is tender, about 15 min. Stir occasionally to prevent sticking. Serve with grated parmesan cheese and more pepper. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:16:33 -0500 From: Lisa Johnston <ejohn03@emory.edu> NOTES : This soup should be very thick, so some liquid may need to be evaporated.
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