Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 c. dry cranberry beans
- 1 lb beef shin meat cut 1" cubes
- 8 ounce Genoa salami (peeled) cut 1" pcs
- 8 ounce sweet Italian sausages pricked with a fork
- 1 sm cabbage head cut 8 wedges
- 4 med ribs celery minced
- 2 med carrots minced
- 1 lrg beet greens peeled, cubed
- 2 c. chicken broth
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. peas fresh or possibly frzn
- 10 slc Italian bread cut in half, and toasted Grated Parmesan cheese for accompaniment
Direcciones
- In a large soup pot, cover the beans with at least 2-inches of water. Soak over night; drain. Return beans to soup pot. Add in the beef, salami, sausages, cabbage, celery, carrots, beet, chicken broth and 6 c. of water. Cover and bring to a boil over high heat, skimming off any foam which rises to the surface. Reduce the heat to low and simmer for 1 hour. Add in the salt and pepper and simmer till the beef is tender, about 45 min longer.
- Remove the beef and sausages from the soup. Throw away the beef bone and cut the meat into 1-inch pcs. Cut the sausages into 1-inch chunks. Return the beef and sausages to the soup. Add in the peas and cook till they are tender, about 5 min.
- To serve, place 1 toast in each soup bowl. Ladle the soup into the bowls and top with another toast. Pass a bowl of Parmesan cheese on the side.
- This recipe yields 10 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 642mg | 27% |
| Potassium 576mg | 16% |
| Total Carbs 53.67g | 14% |
| Dietary Fiber 8.8g | 29% |
| Sugars 4.56g | 3% |
| Protein 13.75g | 22% |
