| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Soups, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Dried white beans |
| 2 |
|
Onions, medium |
| 2 |
|
Stalks celery (or 3) |
| 3 |
|
Carrots, med. (or 4) |
| 1 |
tb |
Celery root, chopped |
| 1 |
c |
Oil |
| 2 |
tb |
Tomato paste |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash the beans and soak them overnight in cold water. Rinse well. Place
in a large pot and pour in enough water to cover the beans by about 1 inch.
Bring to a boil. Pour off this water and replace it with fresh hot water.
Chop the onions and the celery stalks, and cut the carrots into rounds. Add
all the vegetables to the beans. Add the oil. Simmer for about 45 min. Add
the tomato paste diluted with some of the liquid from the pot. Season to
taste. Boil 20 min. longer. Serve hot.
NOTE: This soup is thick, but can be thinned with water, chicken broth,
vegetable stock, or liquid from canned vegetables if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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