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Basil & Bean Soup

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Ingredients
  Dried white beans/Dried navy / kidney beans 1⁄2 Pound
  Zucchini 1 1⁄2 Pound
  White turnips 3 Medium
  Potato 1 Large
  Carrots 6 Medium
  Celery stalk with leaves 2
  Red onions 2
  Red onion 1 , studded with 4 cloves
  Cloves 4 , studded with onion
  Whole bay leaf 1
  Canned whole tomatoes 17 Ounce, undrained (1 Can, 1 Pound 1 Ounce)
  Dried basil leaves 1 Tablespoon
  Dried hot red pepper 1⁄8 Teaspoon
  Salt 1 1⁄2 Tablespoon
  Salad oil 2 Tablespoon
Directions

1.Day before serving, soak beans overnight in cold water to cover.
2.The next day, drain beans in colander; rinse under cold water.
3.Prepare vegetables; dice zucchini, pare and dice turnips and potato; pare carrots and slice thinly; slice celery; coarsely chop 2 onions.
4.Turn beans into 6-quart Dutch oven with 6 cups of water.Bring to boil over medium heat.
5. Add prepared vegetables and rest of ingredients, except oil and parsley. Return to boiling; reduce heat and simmer, covered. 2 1/2 hours, or until beans are tender.
6.To serve, remove and discard clove-studded onion and bay leaf. Stir in oil.Taste for seasoning. 

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Healthy
Servings: 
12

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