| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Soups/stews, Vegetables, Appetizers |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Wht. turnip 1/4" cubes |
| 1 |
c |
Onions, chopped |
| 1 |
c |
Celery, chopped |
| 1 |
tb |
Garlic, chopped |
| 1 |
lb |
Navy beans, dried |
| 2 |
c |
Tomatoes, diced |
|
|
Fresh ground pepper |
| 2 |
c |
Zucchini, 1/2" cubes |
| 10 |
c |
Chicken stock |
| 1 |
c |
Carrots, 1/4" cubes |
| 1/4 |
c |
Basil leaves, fresh |
INSTRUCTIONS
1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the
tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou
10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f
1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese
on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”