| 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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