Bean Soup From Tuscany
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Bean Soup From Tuscany
  Vegetables    Microwave    Beans    Soups  
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33915. Report a problem with this recipe.
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      Title: Bean soup from tuscany
 Categories: Vegetables, Microwave, Soups/stews
      Yield: 6 Servings
 
      2 c  Dried cannellini beans
      2    Red onions
     10    Sprigs fresh parsley leaves
      1    Large celery stalk
      2    Cloves garlic, peeled
      1 tb Fresh basil
      1 ts Fresh rosemary leaves
           Coarse grained salt
      3    Fresh tomatoes OR 3 drained
           -canned imported Italian
           -tomatoes
      1 oz Boiled ham
      1 oz Salt pork
    1/4 c  Plus 8 ts olive oil
           Salt and freshly ground
           -pepper
    1/2 ts Dried thyme OR 1/2
           -ts tarragon
      1 sm Savoy cabbage, 2 lbs
      8    Slices coarse Italian bread
 
       Soak tghe beans overnight in cold water; rinse and drain.
     Coarsely chop one onion, parsley, celery, garlic, basil and
     rosemary. Place in stockpot. Add beans, coarse-grain salt to
     taste and 5 quarts of cold water. Cover and bring to a boil
     over medium heat, then simmer for about 1 1/2 hours.
       Meanwhile, finely chop the remaining onion, chop up the
     tomatoes in a food processor and cut the ham and salt pork into
     small pieces.
     Heat 1/4 c  of the oil and lightly saute the onion, ham and
     salt pork for about 10 minutes, then add the tomatoes. Taste
     for salt and pepper and add the thyme or tarragon. Simmer for
     about 10 minutes, then set aside.
       Clean and wash the cabbage. Cut into 1/2-inch strips. When
     the beans have finished cooking, remove about half the beans
     and vegetables with a slotted spoon and puree in a food
     processor. Return the puree to the stockpot and add enough cold
     water to make about 4 quarts liquid and bring to a boil. Add
     cabbage and simmer about 25 minutes, then add tomatoes and meat
     to the stockpot and simmer 5 minutes longer.
       Toast the slices of bread and place in each individual soup
     bowl. Ladle the soup over the bread and serve, adding a
     ts of olive oil to each serving.
       NOTE: Dried herbs may be substituted for fresh using 1/3 to
       1/2 ts dried for each tb fresh, or to taste.
  




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Recipe ID 33915 (Apr 03, 2005)

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