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Title: Hearty Italian White Bean Soup
Categories: Fixit
Yield: 6 servings
1 tb Olive oil
1 md Potato; peeled, in 1/2"
- cubes
2 md Carrots; chopped
1 md Onion; chopped
2 Celery ribs; chopped
1 md Zucchini; chopped
1 ts Fine chopped, seeded,
- jalapeno chile
15 1/2 oz Can navy beans; rinsed,
- drained
2 1/2 c Chicken broth
8 oz Cam tomato sauce
2 tb Minced fresh parsley
+=OR=+
2 ts Dried parsley flakes
1 1/2 ts Minced fresh thyme
+=OR=+
1/2 ts Dried thyme
In a Dutch oven, heat oil over medium-high heat. Add
potato and carrots; cook and stir 3 minutes. Add onion,
celery, zucchini and jalapeno; cook and stir 3-4 minutes
or until vegetables are crisp-tender.
Stir in remaining ingredients; bring to a boil. Reduce
heat; simmer, covered, 12-15 minutes or until vegetables
are tender.
Kristina Krummel, Elkins, Arkansas
Makes 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... People with a sous vide think they have a masters degree in cooking.
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