| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 300 |
g |
Bacon |
| 3 |
c |
White beans |
| 1 |
c |
String beans; diced |
| 1 |
|
Carrot; diced |
| 3 |
|
Potatoes; peeled and, diced |
| 3 |
|
Tomatoes; peeled, seeded and, chopped |
| 1/4 |
lb |
Grated parmesan cheese |
| 2 |
|
Garlic cloves; crushed |
| 1/2 |
c |
Olive oil |
| 1/4 |
lb |
Small pasta |
| 15 |
lg |
Basil leaves |
| 1 |
ts |
Oregano |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
1. Scald bacon, and place in a stock pot with 3 liters water.
2. Bring to a boil and add white beans and carrot.Simmer covered until
beans are almost cooked.
3. Add string beans and potatoes. And continue cooking uncovered over
medium heat.
4. Add pasta and cook until pasta is done. Check seasonings.
5. In a small bowl blend tomatoes, garlic , basil and oregano and crush
into a paste.
6.Start adding the olive oil as if for a mayonnaise, alternating with the
cheese until both have been incorporated.
7. Transfer the tomato mixture to a serving tureen and dissolve it with a
little of the boiling soup. Pour rest of soup into mixture and cover. Let
stand 5 minutes to infuse.
Serve hot
Tastes even better the next day.
NOTES : Other vegetables may be added, such as zucchini, Napa cabbage
etc...
Recipe by: Miriam P. Posvolsky ( ELLE, Fiches) Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 12, 1997
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