Italian Bean Soup

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* Exported from MasterCook *

 

Italian Bean Soup

 

Recipe By :Gregg R. Gillespie

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 cup navy beans -- (dried)

8 cups water

8 ounce tomato sauce

1 cup white onions -- minced

1 cup carrots -- minced

1/2 cup green bell peppers -- seeded, minced

2 medium garlic cloves -- peeled, minced

2 vegetable bouillon cubes

1 1/2 teaspoons crushed dried basil

1 1/2 teaspoons crushed dried oregano

1/2 cup elbow macaroni

salt and pepper -- to taste

 

1. The night before, thoroughly rinse the beans under running water, place in a

kettle or Dutch oven, and add the water. Set aside until the next day.

 

2. When ready, do not drain, but place on the heat, and bring to a boil. Add

tomato sauce, onions, carrots, peppers, garlic, bouillon cubes, basil, and

oregano. Return to a boil, reduce to a simmer, cover lightly, and cook, stirring

occasionally, for about 80 to 90 minutes. About 15 minutes before the mixture is

cooked through, add the macaroni.

 

3. When ready, ladle into heated bowls, and serve with thick slices of hot

Italian bread.

 

TIP - The macaroni may also be cooked separately until al dente and added just

before serving.

 

Description:

" year-Round "

Source:

" Three-hundred-sixty-five vegetarian soups by Gregg R. Gillespie (Sterling

2002) "

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Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.8% calories from

fat); 7g Protein; 25g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 348mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 901683 87 1016 0 0