| Cuisine: Italian | Type: Soup | Serves: 8 to 10 |
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Source:
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Food & Wine Sept. 92 |
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Attributes:
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Healthy |
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Comments:
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The soup can be refrigerated and reheated over a period of several days. It will thicken, so add water each time you reheat it. |
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Serving Suggestions:
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Ingredients:
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1 cup dried white beans, such as navy beans, rinsed nd picked over Boiling water 4 tbs unsalted butter 2 oz pancetta, minced, 1/2 cup 2 medium onions, minced 4 medium carrots, cut in 1/3-inch dice 2 large celery ribs, with leaves, cut in 1/3-inch dice 1/2 lb green beans, cut in 1/2-inch lengths 1/2 lb green cabbage, cored and shredded 2 medium boiling potatoes, cut in 1/3 inch dice 1 can (16oz) imported crushed plum tomatoes with their juice Sea salt Freshly ground pepper 3/4 cup aborio rice Freshly grated Parmesan cheese for sprinkling on in your bowl |
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Instructions:
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1. Place the beans in a large bowl and cover with boiling water. Set aside to soak for 1 hours. Drain the beans, discarding the water. Set aside. 2. In aheavy 6 quart stockpot, melt the butter over low heat. Add the pancetta and onions and stir to coat with the fat. Cook until the onions are soft and tanslucent, 3 to 4 minutes. Stir in the carrots, celery and white beans and cook for 5 minutes. Stir in the green beans, cabbage, potatoes, tomatoes and 8 cups of water. Season with sea salt and pepper. Cover and simmer until the white beans are soft, about 1 1/2 hours. (Cooking time will vary according to the freshness of the beans.) Add the rice and simmer, covered, just until the rice is tender but still slightly firm to the bite, about 20 minutes more. 3. To serve, ladle the piping hot soup into warm shallow bowls and pass the cheese separately. |
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Related recipes:
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None |
2001-03-10