Recipe - Bean And Vegetable Soup First Time Around (Mf)

One fourth cup Extra virgin olive oil
4 sl Bacon minced
2 md Onions, finely minced
1 Stalk celery, finely minced
2 Carrots, finely minced
4 Cloves garlic, minced
1 lg Zucchini (2 cups), cut in
1/2" cubes
14 ounce Canned plum tomatoes (2
cups), chopped
One half Head small savoy cabbage,
finely cut or sliced up
2 cup Washed spinach leaves,
coarsely chopped
2 cn White beans (16 ounces
each), rinsed and drained,
one can beans pureed, one
can beans left whole
One half cup Stemmed washed basil leaves,
cut into strips
4 cup Chicken broth, preferably
homemade
4 cup Water
Salt and freshly ground
black pepper
One half cup Grated Parmesan or Pecorino
Romano cheese,
approximately

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.
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.)

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.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Soups, Beans & Legumes

Posted to MCRecipe Digest V1 #321

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746

From: Gail Shermeyer 4paws@netrax.net

Date: Fri, 29 Nov 1996 21:23:56 0500