Ingredients: |
Ingredients: 1/2 C dried white beans
1 large Spanish onion, cut 1/4-inch dice
1 celery rib, cut into 1/3-inch slices
1 large baking potato (8 ounces), peeled and cut into 1/3-inch dice
1 medium parsnip, cut into 1/3 inch cubes
2 garlic cloves, finely chopped
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
4 sun-dried tomatoes (not packed in oil), finely chopped
2 bay leaves
1 Tbsp dried basil
1 tsp marjoram
1 (28-oz) Italian peeled tomatoes, chopped with their juices
8 C Vegetable Stock (recipe separate in the book)
1/2 C orzo
Salt
1/4 C chopped fresh flat-leaf parsley
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Directions: |
Directions:In a medium saucepan, simmer the beans in 2 quarts of water over moderate heat until tender, about 1 hour. Drain, rinse and drain again.
In a large nonreactive saucepan, combine the onion, celery, potato, parsnip, garlic and 1/2 C water and bring to a boil. Cook over moderate heat, stirring, until the onions are translucent, about 7 minutes. Stir in the zucchini, yellow squash, sun-dried tomatoes, bay leaves, basil and marjoram and cook for 10 minutes.
Add the tomatoes and Vegetable stock and bring to a boil. Cover partially and simmer over moderately low hear, stirring occasionally, for 1-1/2 hours. Stir in the white beans.
Bring the soup to a boil and add the orzo. Season with salt. Cook, stirring over moderate heat until the orzo is tender, about 10 minutes. Discard the bay leaves and stir in the parsley. |
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