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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Warm, flavorful and satisfying. Ingredients:
1 lb dried white kidney beans (cannellini) |
1 lb plum tomato |
9 cups chicken broth or 9 cups vegetable broth (homemade or canned) |
4 cups water |
1 1/2 cups sliced carrots |
1/4-1/2 head cabbage, chopped |
8 ounces mushrooms, sliced |
1 1/2 ounces cans tomato paste |
6 -8 fresh basil leaves, in thin strips |
2 tablespoons salt |
1 teaspoon dried oregano |
Directions:
1. Rinse beans and discard any misshapen or darkened ones.
2. Put in a large pot with 8 cups cold water.
3. Bring to a boil and boil for 5 minutes.
4. Remove from heat and let sit for 30 minutes Drain and discard water.
5. Cut tomatoes in half and remove seeds.
6. Then cut into cubes.
7. Combine beans, tomatoes, and all other ingredients in a large soup pot.
8. Bring to a boil.
9. Reduce heat to medium and simmer briskly for one hour.
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