Tuesday, October 26, 2010

Greek Bean Soup-Dinning with Friends Cookbook

Greek Bean Soup

1 1/2 carrots, chopped
2 celery stalks, with leaves
1 medium onion, chopped
14-oz. can plum tomatoes
1/4 cup olive oil
2 cups vegetable broth
parsley, chopped
salt & pepper

Dice the following by hand: carrots, celery and onion.
Heat oil and saute carrots. After 5 minutes, add onions, then celery. When all vegetables are light medium brown, add 1 teaspoon of salt, pepper and canned tomatoes. Simmer, covered, for 10 minutes. Add 2 cups of vegetable broth and cook for another 10 minutes or until vegetables are tender. Add the cooked cannellini beans. Add more broth if needed and decorate with chopped parsley.

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