drug adverse effects

- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Italian Tomato, Bean and Bread Soup

Posted By elizabeth On September 19, 2010 @ 2:00 am In Rosh Hashana | No Comments

3 tablespoons olive oil
2 medium red onions, coarsely chopped
3 carrots, sliced
3 celery stalks, chopped
3 garlic cloves, chopped
1 tablespoon fresh thyme
1 14 ounce canned cannellini beans, or other small white bean, drained and rinsed
1 14-ounce can chopped tomatoes
2 ½ cups vegetable stock or pareve chicken stock
2 tablespoons fresh Italian parsley
1 pound Tuscan kale or Savoy cabbage, trimmed, washed, and sliced
1 small day old ciabatta loaf, challah bread, or baguette, torn into small pieces
Salt and pepper
Extra virgin olive oil, to serve

Heat the oil in a large saucepan and cook the onions, carrots and celery for 10 -1 5 minutes, stirring frequently. Add the garlic, thyme and salt and pepper to taste. Continue to cook for an additional 1 -2 minutes, until the vegetables are golden and caramelized.

Add the beans to the pan and pour in the tomatoes. Add enough of the stock to cover the vegetables. Bring to a boil and simmer for 20 minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.

Stir in the bread and add a little more stock, if needed. The soup should be thick.

Taste and adjust the seasoning. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin olive oil.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2010/09/italian-tomato-bean-and-bread-soup/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.