Jewel's Favorite Soup
Ingredients
15 oz cans cannellini beans, drained and rinsed
2 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped in a medium dice
4 ripe tomatoes, cut into small pieces
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated
Preparation
1
Place beans, stock, and garlic in a large pot on the stove
2
Bring to a boil, reduce heat to low
3
Continue cooking for 20 to 30 minutes, stirring occasionally
6
Celery for 5 to 6 minutes until soft and translucent.
7
Add the tomatoes and salt
8
Continue to cook another 3 to 4 minutes
9
Add the vegetable mixture and parsley to beans
10
Cook another 15 minutes or so to meld flavors together
11
Serve with Parmesan cheese
.
About
I think this recipe is from "The Family Chef" by Jewels and Jill Elmore, I discovered it in a magazine.
I made this soup with organic vegetable broth and because I had baby spinach in the refrigerator, I added it to the soup 5 minutes before the end of the cooking time. It was delicious. I also felt it needed to be seasoned with salt and pepper before serving.
Yield:
6
Added:
Friday, February 4, 2011 - 1:56pm
