Ingredients Jump to Instructions ↓

  1. 1/4 cup Extra virgin olive oil

  2. 4 slices Bacon-- diced

  3. 2 mediums Onions, finely diced

  4. 1 Stalk celery, finely diced

  5. 2 Carrots, finely diced

  6. 4 Cloves garlic, minced

  7. 1 large Zucchini (2 cups), cut in

  8. 1/2" cubes

  9. 14 ounces Canned plum tomatoes (2 cups), chopped

  10. Head small savoy cabbage, finely sliced

  11. 2 cups Washed spinach leaves, coarsely chopped

  12. 2 cans White beans (16 ounces each), rinsed and drained, one can beans pureed, one can beans left whole

  13. cup Stemmed washed basil leaves, cut into strips

  14. 4 cups Chicken broth, preferably homemade

  15. 4 cups Water

  16. Salt and freshly ground black pepper

  17. cup Grated Parmesan or Pecorino Romano cheese, approximately

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  3. 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.

  4. 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@...> Date: Fri, 29 Nov 1996 21:23:56 -0500


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