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.

No comments:

Post a Comment