Recipe - Poor Mans Bean Soup

4 Carrots
4 Red onions
2 Sticks celery
1 small Bunch silverbeet
1 bn Continental parsley
1 Loaf of sourdough Casalinga
2 800 g tins whole peeled
tomatoes
1 Bulb garlic; peeled
Parmesan; Rind of
500 g Fresh borlotti beans
700 g Cannellini beans
2 tablespoon Extra virgin olive oil; for
drizzling
1 Handful yesterday's bread;
torn

Cook the soaked white beans in a separate pot until they are soft about
40 minutes.

Cut the vegetables into rough shapes and sweat them in a bit of oil with
the garlic in a large pot until soft, with the lid on.

Decrust the Casalinga loaf and soak it in the water (enough to cover loaf),
until it is mushy or porridgey.

Mouli the whole peeled tomatoes with Three fourths of the cannellini beans into the
vegetables.

Reserve the other One fourth for garnishing.

Add all the remaining ingredients and just cover with water.

Cover the pot and put into the oven for 2 hours at 180c.

Add a chunk of yesterday's bread to each bowl and drizzle with the olive
oil.

Converted by MC_Buster.

Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat);
29g Protein; 85g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges:
4 One half Grain(Starch); 2 Lean Meat; 2 One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.