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  • 6servings
  • 180minutes
  • 223calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, H, C
MineralsCopper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups white kidney beans, dried dried, prefer cannellini

  2. 2 each red onions

  3. 10 each parsley leaves fresh sprigs leaves

  4. 1 large celery stalk

  5. 2 each garlic cloves peeled and minced

  6. 1 tablespoon basil fresh

  7. 1 teaspoon rosemary leaves fresh

  8. 1 x salt coarse grained

  9. 3 each tomatoes

  10. 1 ounce ham boiled

  11. 1 ounce salt pork

  12. 1/4 cup olive oil

  13. 8 teaspoons olive oil

  14. 1 x salt and black pepper freshly ground, to taste

  15. 1/2 teaspoon thyme leaves dried

  16. 1 small cabbage savoy

  17. 8 slices bread, italian coarse*

Instructions Jump to Ingredients ↑

  1. Soak the beans overnight in cold water; rinse and drain.

  2. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.

  3. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water.

  4. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.

  5. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.

  6. Heat 1/4 c of the oil and lightly sauté the onion, ham and salt pork for about 10 minutes, then add the tomatoes.

  7. Taste for salt and pepper and add the thyme or tarragon.

  8. Simmer for about 10 minutes, then set aside.

  9. Clean and wash the cabbage. Cut into 1/2-inch strips.

  10. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.

  11. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.

  12. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.

  13. Toast the slices of bread and place in each individual soup bowl.

  14. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving.

  15. 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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