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Hearty Italian Bean Soup Recipe

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This recipe for Hearty Italian Bean Soup, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Sauls
Added: Monday, May 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. cooked ham
2 med. stalks celery
2 med. carrots, thinly sliced
1 med. onion, diced
1 med. zucchini, diced
2 cans cannelloni beans, rinsed & drained
1 Tbsp. olive oil
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 can stewed tomatoes
1 med. bunch spinach
2 C water
grated Parmesan cheese

Directions:
Directions:
Cut ham into 1/2 in. pieces

Remove 1 1/2 cups beans to medium bowl and mash until smooth.

In oil, cook ham, celery, carrots, onion, zucchini, basil and pepper until veggies are tender and begin to brown, approx. 15 min.

Stir in stewed tomatoes, chicken broth, chopped or torn spinach, mashed beans and 2 cups water.

Heat to boiling, reduce heat, cover and simmer 15 min. Stir in remaining beans. Heat throughly.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Cannelloni beans are white kidney beans. I use Wyler's chicken broth granules and add boiling water. Can use canned broth or fresh.

 

 

 

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