Bean and Vegetable Soup, First Time Around (Mf)

| Next >>

Title: Bean and Vegetable Soup, First Time Around (Mf)
Yield: 8 Servings
Categories: Soups, Stews


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
4 c Water
Salt and freshly ground
-black pepper
1/2 c Grated Parmesan or Pecorino
-Romano cheese,

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

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


From: Gail Shermeyer

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