 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Ingredients:
1 carrots, chopped |
2 stalk(s) celery, chopped |
2 stalk(s) celery, chopped |
1/2 cup(s) fresh parmesan, grated |
1/2 cup(s) fresh parsley, chopped |
2 tablespoon(s) fresh thyme |
2 clove(s) garlic, minced |
1 teaspoon(s) ginger, minced |
2 green onions, chopped |
1/4 cup(s) ham, bacon or pancetta, chopped |
2 can(s) navy beans or haricot beans |
1 tablespoon(s) olive oil, extra virgin |
1 onion, chopped |
1/2 red pepper, chopped |
1/2 red pepper, chopped |
salt & pepper to taste |
4 cup(s) vegetable or mushroom stock |
Directions:
1. Heat Oil in large soup pot. Chop up the Ham, Bacon or Panchetta and cook on med-hi heat until nearly crisp. Add chopped onions Garlic, Celery , Ginger and red pepper and cook until soft. Add Thyme and
2. carrots and cook for another 5 min. Drain cans of beans and rinse well under cold water. Add to pot with stock. Bring to boil and then lower heat to simmer and cook for 1 hour. Remove Thyme stalks if using fresh Thyme. Use hand blender to smooth out soup a little (not too much). To serve add grated Parmesan Cheese and fresh parsley....enjoy
|
|