Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried white (haricot) beans; 1/2 ea Head Savoy cabbage; shredded
-soaked overnight 2 ea To 3 leeks; chopped
1/2 c Olive oil 3 ea Zucchini; diced
2 cl Garlic; finely chopped Finely chopped Basil to
1 sm Onion; thinly sliced -taste
2 ea Stalks celery; diced 2 ea Sprigs parsley; finely
1 ea Carrot; diced -chopped
2 ea Sprigs rosemary; finely 1 ea Clove
-chopped Salt and pepper
1/2 c Bacon; finely chopped 2/3 c Rice or noodles, or pieces
-optional -of toasted bread
5 ts Tomato paste

Cook the beans in their soaking water for about 2 hours, or until
tender. Drain, reserving the liquid, and put about half of them
through a fine sieve (or blender). Put aside. Heat the oil in a large
pan and gently saute the garlic, onion, celery, carrot, rosemary and
bacon until they begin to brown. Dilute the tomato paste with a
little warm water, stir it into the pan, then add the cabbage, leeks,
zucchini (courgettes), basil, parsley, and clove, as well as the
pureed and whole beans, and their cooking water. Add a little extra
hot water if needed. Check seasoning. Cook slowly for 30 minutes.
If using rice or noodles, add them to the broth at this point and
cook until tender. Otherwise, serve the thick soup poured over slices
of toast, adding a little extra olive oil.

From _Italian Regional Cooking_ by Ada Boni Crescent Books, 1989 ISBN
0-517-69349-6 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-06-95

Browse by categories