Ingredients: 12 Servings
1 Cup Small white beans, Dried
(Great Northern) -- soaked
Overnight in
Cold Water
1 Medium Yellow onion --, Peeled
And, Cut In Half
Stuck With 2 Cloves
1 Bay leaf
4 Tsp Salt
1 Tbl Olive oil
3 Medium Red onions --, Diced
1/2 Tsp Pepper --, Freshly Ground
3 Cloves garlic --, Minced
2 Leeks -- white and light
Green Parts Only
Washed And Th, Sliced
2 Ribs celery -- thin, Sliced
2 Carrots --, Peeled
lengthwise -- and, Halved
thin, Sliced
2 Purple turnips --, Peeled
Cut into small wedges
1/2 Cup White wine
1 Bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
Parsley (small amount)
Tied together
6 Cup Vegetable Stock(Or 8 Cups)
Or
Chicken stock OR
Water
1 Cup Small pasta such as tubetti
1 Small Bulb fennel -- cored
Lengthwi, Cut In Half
And Thin, Sliced
1 Medium Zucchini --, Cut In Half
Lengthwise
1/2" Thick, Sliced
2 Small Yellow squash -- 1/2", Sliced
Thick
2 Ripe tomatoes(or 3) -- Cored
Chunked
1 Cup Baby Peas (Fresh (Or)), Frozen
2 Cup Spinach leaves -- washed
And
Cut into wide strips
1/2 Bunch Parsley -- washed, picked
And (about 1/2 cup), Chopped
Method of Preparation: Drain and rinse white beans. Place in medium saucepan with enough water to cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any foam that has accumulated on the surface. Add water to just cover beans if necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until beans are creamy inside but still intact. Remove bay leaf and onion halves, and set beans aside in their cooking liquid until needed. In the meantime, heat olive oil in large kettle or Dutch oven over medium heat. Add onions, season with remaining salt and pepper, and cook 58 minutes until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf, bouquet garni and simmer until wine is reduced by half. Add stock or water and bring to the simmer. Add pasta and cook until pasta is almost al dente. Add fennel, zucchini and squash, the cooked white beans and their cooking liquid, and cookfive minutes; add tomatoes and cook two more minutes. Finally, add peas and spinach and cook 1 minute, until peas are tender. Add parsley, taste and adjust seasoning if needed. Remove bay leaf and bouquet garni. Serve with a dollop of pistou swirled in. Yield: 12 servings (freezes well) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96 show Recipe By : TOO HOT TAMALES SHOW #TH
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