Esta es una exhibición prevé de cómo se va ver la receta de 'Bean Soup Provencale' imprimido.

Receta Bean Soup Provencale
by Global Cookbook

Bean Soup Provencale
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  Raciónes: 8

Ingredientes

  • 1 1/2 c. minced onion
  • 1 1/2 c. celery
  • 1 c. sliced leeks
  • 1/4 c. vegetable oil
  • 8 c. water
  • 1 c. sliced carrots
  • 1 x turnip diced
  • 1 Tbsp. salt
  • 1/4 tsp coarsely-grnd pepper
  • 2 can great northern beans - (16-ounce ea) (or possibly other small white beans)
  • 1 sm zucchini sliced
  • 1 c. sliced fresh or possibly frzn spinach
  • 1/2 c. minced parsley
  • 1/4 c. extra virgin olive oil
  • 1/4 c. grated Parmesan cheese
  • 1 x garlic clove - (to 2)
  • 1 Tbsp. crushed dry basil
  • 1 tsp lemon juice

Direcciones

  1. For the Pistou Sauce: Place parsley, extra virgin olive oil, grated Parmesan cheese, garlic, basil and lemon juice in a blender or possibly food processor; process till smooth. (
  2. Makes about 1/3 c.)
  3. Saute/fry onion, celery and leeks in oil about 5 - 10 min or possibly till tender. Add in water, carrots, turnip, salt and pepper. Bring to a boil; reduce heat, simmer 25 min or possibly till vegetables are tender. Add in beans, zucchini and spinach; heat thoroughly. Add in 2 Tbsp. Pistou Sauce to soup; pass remaining.
  4. This recipe yields 8 to 10 servings.