| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Italian |
Beans, Ethnic |
6 |
Servings |
INGREDIENTS
| 4 |
oz |
Pancetta; diced |
| 1 |
|
Carrot; peeled and diced |
| 1 |
|
Onion; diced |
| 1 |
|
Celery rib; diced |
| 6 |
|
Garlic cloves; chopped |
| 4 |
|
Parsley sprigs |
| 3 |
|
Rosemary sprigs |
|
|
Celery leaves |
| 2 |
|
Bay leaves |
| 1/2 |
|
Recipe Beans in a Pot Master Recipe; use Cranberry beans |
| 4 |
c |
Chicken stock OR vegetable broth |
| 5 |
oz |
Soup pasta |
|
|
Olive oil |
|
|
Parmesan cheese; grated |
|
|
Parsley; cho |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE
Saute pancetta with carrot, onion, celery and garlic in large saucepan
until vegetables have softened and turned light brown in places. Add
parsley and rosemary sprigs, celery leaves, bay leaf and beans (along with
their cooking liquid). Stir in broth and simmer 30 minutes or so, stirring
occasionally so beans don't stick.
Mash or puree half the solids and return to pot. Add pasta and cook al
dente, about 10 minutes.
Serve drizzled with olive oil and sprinkled with Parmesan and parsley.
For a spicier soup, 1/4 tsp of red pepper flakes can be added with the
stock and beans.
NOTES : Serve with crusty Italian bread.
Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@moseleygroup.com>
on Jan 10, 1998
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