Basil & Bean Soup
|Dried white beans/Dried navy / kidney beans||1⁄2 Pound|
|Zucchini||1 1⁄2 Pound|
|White turnips||3 Medium|
|Celery stalk with leaves||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|
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.