Servings
8 s
Ingredients
- 1/4 cup
- 4 slice Bacon-- diced
- 2 medium Onions, finely diced
- 1 Stalk celery, finely diced
- 2 Carrots, finely diced
- 4
- 1 large Zucchini (2 cups), cut in 1/2" cubes
- 14 ounce Canned plum tomatoes (2 cups), chopped
- 1/2 Head small savoy cabbage, finely sliced
- 2 cups Washed spinach leaves, coarsely chopped
- 2 cans White beans (16 ounces each), rinsed and drained, one can beans pureed, one can beans left whole
- 1/2 cup Stemmed washed basil leaves, cut into strips
- 4 cups Chicken broth, preferably homemade
- 4 cups Water
- Salt and freshly ground black pepper
- 1/2 cup Grated Parmesan or Pecorino Romano cheese, approximately
Directions
- 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 <4paws@netrax.
- net> Date: Fri, 29 Nov 1996 21:23:56 -0500