Bean and Vegetable Soup, First Time Around (Mf)

Title:
Bean and Vegetable Soup, First Time Around (Mf)

Yield:
8 Servings

Categories:
Soups,
Stews




Ingredients:





   1/4 c  Extra virgin olive oil


     4 sl Bacon-- diced


     2 md Onions, finely diced


     1    Stalk celery, finely diced


     2    Carrots, finely diced


     4    Cloves garlic, minced


     1 lg Zucchini (2 cups), cut in


          -1/2" cubes


    14 oz Canned plum tomatoes (2


          -cups), chopped


   1/2    Head small savoy cabbage,


          -finely sliced


     2 c  Washed spinach leaves,


          -coarsely chopped


     2 cn White beans (16 ounces


          -each), rinsed and drained,


          -one can beans pureed, one


          -can beans left whole


   1/2 c  Stemmed washed basil leaves,


          -cut into strips


     4 c  Chicken broth, preferably


          -homemade


     4 c  Water


          Salt and freshly ground


          -black pepper


   1/2 c  Grated Parmesan or Pecorino


          -Romano cheese,


          -approximately






 Heat olive oil and bacon and cook until bacon bits are almost crisp. Add


 onions, celery and carrots and saute for about 10 minutes or until soft.


 Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10


 minutes longer or until wilted. (If vegetables begin to stick, add some


 water.)


 


 Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of


 salt. Bring liquid to a boil, and simmer, over low heat, stirring on


 occasion, for 20 minutes. Season well to taste with salt and pepper and


 ladle into hot deep bowls. Garnish with grated cheese to taste.


 


 Yield: 8 servings


 


 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved


 NOTES :  Soups, Beans & Legumes


 


 Posted to MC-Recipe Digest V1 #321


 


 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746


 


 From: Gail Shermeyer 


 


 Date: Fri, 29 Nov 1996 21:23:56 -0500