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Correo Electrónico
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Ingredientes
- 2 1/2 cups spanish onion
- 1/2 cup garlic
- 1 cup base vegetable
- 3 ech bay leaf
- Black Pepper (to taste)
- 1 1/4 qt. Cabbage
- 2 1/2 cups carrot
- 1 1/4 qt potatoes
- 2 1/2 cups celery
- 1 lb baby spinach
- 2 1/2 cups green bean
- 2 lb diced tomatoes
- 2 1/2 cups dry white beans
- 1/2 lb small shells pasta
- 2 cups all purpose flour
- 2 cups water
Direcciones
- Sort beans and wash
- Cover with water and soak overnight
- Rinse, put beans in potwith above amount of water.
- Cook until tender.
- Do not drain.
- Saute onions.
- Stir into beans.
- Add remaining ingredients except pasta.
- Heat to boiling, reduce heat and simmer until vegetables are tender and flavors are mingled.
- Add pasta 1/2 hr before serving time.
- Cook until pasta is tender.
- Taste and adjust for seasonings if necessary.
- Mix 2 cups of flour w/ 2 cups of water.
- The water and flour mixture is called a "slurry"
- Use the slurry to slightly thicken the soup.
- Add the slurry to the soup mixture and simmer for 10 minutes.
