Tuesday, January 27, 2009

Peasant Soup

Try adding chopped fresh or frozen spinach. Add small cooked pasta for a minestrone soup. Top each serving with Parmesan cheese.

2 cups dried white beans

6 cups water

1-1/2 teaspoons salt

3 carrots, sliced

3 celery stalks, chopped

2 med onions, chopped

2 garlic cloves, crushed

2 bay leaves

1 can (15 oz) diced tomatoes, undrained

1 teaspoon dried basil

1/2 teaspoon pepper

1 tablespoon chicken bouillon granules

1 Place beans in large pot and cover with water. Bring to a boil and cook for 2 minutes. Remove from the heat, cover, and let stand at least one hour.

2 Drain and rinse beans. Return to pot and add the water and salt. Bring to a boil, then reduce heat and simmer for 2 hours. Add remaining ingredients and simmer until vegetables and beans are tender. Discard the bay leaves before serving.

Servings: 12

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