Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Cold Soups

Tuesday, July 21, 2009

{soups-salads-and-salad-dressings} Cold Soups - Italian Bean Soup

Italian Bean Soup - Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups, page 79
Publish Date: 1988

Ingredients
3 can white beans -- cannellini (16 oz cans) drained and rinsed
5 cup beef broth
3 tablespoon olive oil
1/2 teaspoon rosemary
1/4 teaspoon oregano
2 stalk celery -- chopped fine
2 clove garlic -- minced fine
2 carrots -- diced fine
1 large sweet onion -- diced fine
1/2 green cabbage -- sliced into long shreds
salt and freshly ground black pepper to taste
5 drop hot pepper sauce (optional)

Instructions
In a large saucepan, bring the beans, broth, celery, carrots, rosemary
and oregano to a boil; lover heat and simmer, uncovered, for 20
minutes. Let mixtue cool. Remove 1 cup and reserve.

Meanwhile, saute garlic and onion in the olive oil until onion is
limp. Add to bean and broth mixture. Puree in batches in a blender or
food processor. Add the cabbage and reserved beans, reheat to a simmer
and cook about 10 minutes. Add salt and pepper and optional hot sauce.

Chill overnight, taste for seasonings and adjust as necessary.

Recipe Notes
A soul satisfying main course soup. Try it with Crostini or Casseri
Toast, crisp green salad and a light red wine.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl