white bean soup

[Guest guest]

We had this for dinner; Bob was late. The soup kept warm on the stovetop with

the diffuser. It was thick but rich. Still I wouldn't let it sit that long next

time. Two different beans; two sweet roots (carrots and Yams) - wonderful!

 

 

* Exported from MasterCook *

 

White Bean Soup with Sweet Potato and Pasta

 

Recipe By :Joyce Goldstein

Serving Size : 4 Preparation Time :0:00

Categories : Memorable Meals Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil -- divided

1 cup chopped onion

1 cup chopped leafy celery

1 carrot -- chopped

salt and pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

pinch fennel seed

roasted garlic -- to taste

1 8-ounce sweet potato -- diced

3 cups meat-flavored broth

Additions:

15 ounces cooked cannelini beans -- rinsed

15 ounces cooked navy beans -- rinsed

1 cup young spinach leaves

1 ounce dried fettucine (broken -- into 1-inch pieces)

salt and black pepper

additional water -- if needed

fresh basil -- shredded

extra virgin olive oil

 

Using a heavy bottom stock pot and some olive oil, saute the onion, celery and

carrot, together, seasoned with salt, pepper, basil, thyme, a few fennel seed,

and garlic. Saute, stirring often, until almost soft (5 to 6 minutes). Add the

diced sweet potato and the rest of the olive oil. Saute for 2 to 4 minutes or

until aromatic. Add the broth. Bring almost to a boil; reduce heat; cover and

simmer for 1 hour.

 

Add the beans, spinach, pasta and water if needed to properly cook the pasta.

Cover, vented, and simmer for 20 minutes. Keep warm until or reheat gently for

dinner. Correct seasoning. Cook long enough to develop the flavors but not so

long that it turns to mush. Serve in deep bowls, garnish with fresh basil and a

drizzle of fruity olive oil.

 

Source:

" Cucina Ebraica: Flavors of the Italian Jewish Kitchen "

S(KitchenTested):

" Hanneman 12/07/00 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 443 Calories; 6g Fat (12.8% calories from

fat); 22g Protein; 77g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 58mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : Here's a version of a Venetian bean soup that I found in Joyce

Goldstein's " Cucina Ebraica: Flavors of the Italian Jewish Kitchen. " It shares

most of the same ingredients but we decreased the amount of carrot and used a

whole sweet potato (Carolina yam). The book recipe called for beef sausage

rolled into tiny meatballs. We substituted a spicy Boca burger (beans); it was

the right texture but didn't help the flavor -- so we left it off the above

ingredient list. This is wonderful; a hearty bean soup. Two different beans;

two sweet roots (carrots and Yams).

 

Nutr. Assoc. : 0 0 2656 0 0 0 0 0 3505 0 1582 0 0 0 5085 3274 0 2130706543 0 0

 

KitPatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more