tuscan bean soup with leafy green vegetables
 
recipe by: lean bean cuisine by jay solomon 
serving size: 6 
 
1 cup  dried cannellini , cranberry or navy beans -- soaked and drained
10 cup  water
1 Tbsp  olive oil
2 cup  chopped leeks -- well rinsed
1 cup  diced celery
8   mushrooms -- sliced
4 clove  garlic -- minced
2   carrots -- peeled and diced
1 cup  chopped white or red potatoes
3 cup  shredded kale, swiss chard, and spinach -- mixed
3 Tbsp  tomato paste
1 Tbsp  dried basil
1 Tbsp  dried oregano
2 tsp  dried sage
1/2 tsp  salt
1/4 tsp  red pepper flakes
2 Tbsp  dry red wine
 
place the beans and water in a large saucepan and cook for 1 hour, 
until the beans are tender. 
drain, reserving 6 cups of the cooking liquid, and set aside. 
heat the oil in another large saucepan and add the leeks, celery, 
mushrooms, and garlic. saute for about 7 minutes. 
add the beans, reserved cooking liquid, and remaining ingredients and 
simmer for 20 minutes, stirring occasionally. 
ladle the soup into bowls and season with salt at the table. 
serve hot with italian bread. 
 
source: http://www.ivu.org/recipes/italian/tuscan-bean.html 
 
 
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(ID: 77383) Mirror: rec.food.recipes: Tue, Feb 10, 2004


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