| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Dutch |
|
12 |
Servings |
INGREDIENTS
| 1 |
c |
Small dried white beans (Great Northern); soaked overnight in Cold Water |
| 1 |
md |
Yellow onion; peeled, Cut In Half And Stuck With 2 Cloves |
| 1 |
|
Bay leaf |
| 4 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 3 |
md |
Red onions; diced |
| 1/2 |
ts |
Pepper; freshly ground |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Leeks; white and light Green Parts Only, Washed And Sliced Thin |
| 2 |
|
Ribs celery; sliced thin |
| 2 |
|
Carrots, peeled, halved lengthwise; and sliced thin |
| 2 |
|
Purple turnips; peeled, cut into small wedges |
| 1/2 |
c |
White wine |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs thyme |
| 1 |
|
Sprig rosemary |
|
|
Parsley (small amount) tied together |
| 6 |
c |
Vegetable Stock(Or 8 Cups) Or chicken stock OR water |
| 1 |
c |
Small pasta such as tubetti |
| 1 |
sm |
Bulb fennel; cored, Cut In Half Lengthwise And Sliced Thin |
| 1 |
md |
Zucchini; cut in half Lengthwise, Sliced 1/2" Thick |
| 2 |
sm |
Yellow squash; Sliced 1/2" Thick |
| 2 |
|
Ripe tomatoes(or 3); Cored, Chunked |
| 1 |
c |
Baby Peas (Fresh Or Frozen) |
| 2 |
c |
Spinach leaves; washed and cut into wide strips |
| 1/2 |
bn |
Parsley; washed, picked and chopped (about 1/2 cup) |
INSTRUCTIONS
BOUQUET GARNI
Drain and rinse white beans. Place in medium saucepan with enough water to
cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a
boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any
foam that has accumulated on the surface. Add water to just cover beans if
necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until
beans are creamy inside but still intact. Remove bay leaf and onion halves,
and set beans aside in their cooking liquid until needed.
In the meantime, heat olive oil in large kettle or Dutch oven over medium
heat. Add onions, season with remaining salt and pepper, and cook 58
minutes until softened. Add garlic, stir, cook 2 minutes or until fragrant.
Add leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay
leaf, bouquet garni and simmer until wine is reduced by half. Add stock or
water and bring to the simmer. Add pasta and cook until pasta is almost al
dente. Add fennel, zucchini and squash, the cooked white beans and their
cooking liquid, and cook five minutes; add tomatoes and cook two more
minutes. Finally, add peas and spinach and cook 1 minute, until peas are
tender. Add parsley, taste and adjust seasoning if needed. Remove bay leaf
and bouquet garni. Serve with a dollop of pistou swirled in.
Yield: 12 servings (freezes well) Copyright, 1996, TV FOOD NETWORK, G.P.,
All Rights Reserved 10/21/96 show
Recipe By : TOO HOT TAMALES SHOW #TH
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:28:28 -0600 (CST)
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
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