Italian Bean Soup

Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups


3 can white beans -- cannellini (16 oz cans) drained and rinsed
5 cup beef broth
3 tablespoon olive oil
1/2 teaspoon rosemary
1/4 teaspoon oregano
2 stalk celery -- chopped fine
2 clove garlic -- minced fine
2 carrots -- diced fine
1 large sweet onion -- diced fine
1/2 green cabbage -- sliced into long shreds
salt and freshly ground black pepper to taste
5 drop hot pepper sauce (optional)

In a large saucepan, bring the beans, broth, celery, carrots, rosemary
and oregano to a boil; lover heat and simmer, uncovered, for 20 minutes.
Let mixtue cool. Remove 1 cup and reserve. Meanwhile, saute garlic and
onion in the olive oil until onion is limp. Add to bean and broth
mixture. Puree in batches in a blender or food processor. Add the cabbage
and reserved beans, reheat to a simmer and cook about 10 minutes. Add
salt and pepper and optional hot sauce. Chill overnight, taste for
seasonings and adjust as necessary.

Recipe Notes

A soul satisfying main course soup. Try it with Crostini or Casseri
Toast, crisp green salad and a light red wine.

http://www.terrypogue.com/Terry

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