Recipe: Hearty Italian Bean Soup
SoupsHEARTY ITALIAN BEAN SOUP
2 cans (15 oz. each) white beans, rinsed and drained, divided use
1 tablespoon olive oil
1/4 pound cooked ham, cut into 1/2-inch cubes
2 celery stalk, diced
2 carrot, medium, chopped
1 medium onion, chopped
1 (8 ounce) zucchini, diced
1/2 teaspoon dried basil
1/4 tsp ground black pepper
1 (16 oz.) can stewed tomatoes
1 (14 oz.) can chicken broth
1 cup chopped fresh spinach
2 cups water
dash grated Parmesan cheese (for serving)
Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until smooth with a potato masher or fork.
In 5 quart pot, heat olive oil and saute ham, celery, carrot, onion, zucchini, basil, and pepper until veggies are tender and begin to brown, about 15 minutes.
Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white beans, and 2 cups water, use spoon to break up tomatoes; heat till boiling. Reduce heat, cover, and simmer 15 minutes to blend flavors.
Stir in remaining beans; heat through. Sprinkle with parmesan cheese and serve.
Makes 5 servings
Source: Old magazine recipe clipping, unknown source
2 cans (15 oz. each) white beans, rinsed and drained, divided use
1 tablespoon olive oil
1/4 pound cooked ham, cut into 1/2-inch cubes
2 celery stalk, diced
2 carrot, medium, chopped
1 medium onion, chopped
1 (8 ounce) zucchini, diced
1/2 teaspoon dried basil
1/4 tsp ground black pepper
1 (16 oz.) can stewed tomatoes
1 (14 oz.) can chicken broth
1 cup chopped fresh spinach
2 cups water
dash grated Parmesan cheese (for serving)
Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until smooth with a potato masher or fork.
In 5 quart pot, heat olive oil and saute ham, celery, carrot, onion, zucchini, basil, and pepper until veggies are tender and begin to brown, about 15 minutes.
Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white beans, and 2 cups water, use spoon to break up tomatoes; heat till boiling. Reduce heat, cover, and simmer 15 minutes to blend flavors.
Stir in remaining beans; heat through. Sprinkle with parmesan cheese and serve.
Makes 5 servings
Source: Old magazine recipe clipping, unknown source
MsgID: 3151806
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-30-09 Recipe Swap - Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-30-09 Recipe Swap - Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 10-30-09 Recipe Swap - Assorted Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Hearty Italian Bean Soup |
Betsy at Recipelink.com | |
3 | Recipe: Potato Potage (potato soup using cream cheese) |
Betsy at Recipelink.com | |
4 | Recipe: Sausage, Potato, and Tomato Soup |
Betsy at Recipelink.com | |
5 | Recipe: Vegetable Bisque with Seafood (blender, Cooking Light, 1994) |
Betsy at Recipelink.com |
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