| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 4 |
|
Carrots |
| 4 |
|
Red onions |
| 2 |
|
Sticks celery |
| 1 |
sm |
Bunch silverbeet |
| 1 |
bn |
Continental parsley |
| 1 |
|
Loaf of sourdough Casalinga |
| 2 |
|
800 g tins whole peeled tomatoes |
| 1 |
|
Bulb garlic; peeled |
|
|
Parmesan; Rind of |
| 500 |
g |
Fresh borlotti beans |
| 700 |
g |
Cannellini beans |
| 2 |
tb |
Extra virgin olive oil; for drizzling |
| 1 |
|
Handful yesterday's bread; torn |
INSTRUCTIONS
Cook the soaked white beans in a separate pot until they are soft - about
40 minutes.
Cut the vegetables into rough shapes and sweat them in a bit of oil with
the garlic in a large pot until soft, with the lid on.
Decrust the Casalinga loaf and soak it in the water (enough to cover loaf),
until it is mushy or porridgey.
Mouli the whole peeled tomatoes with 3/4 of the cannellini beans into the
vegetables.
Reserve the other 1/4 for garnishing.
Add all the remaining ingredients and just cover with water.
Cover the pot and put into the oven for 2 hours at 180c.
Add a chunk of yesterday's bread to each bowl and drizzle with the olive
oil.
Converted by MC_Buster.
Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat);
29g Protein; 85g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges:
4 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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