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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An easy soup from Caffe Trinity in San Francisco. Ingredients:
1/2 cup dried red beans |
5 cups water |
2 cups shredded green cabbage |
1 1/2 cups chopped tomatoes |
1 small onion, chopped |
1 celery stalk, diced |
1 carrot, diced |
1 zucchini, diced |
1 medium russet potato, peeled, left whole |
1 small russet potato, peeled, diced |
3 tablespoons extra-virgin olive oil |
1 1/2 tablespoons finely chopped garlic |
1 teaspoon salt |
1/2 cup small shell pasta |
1/2 cup chopped fresh basil |
freshly grated parmesan cheese |
Directions:
1. Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
2. Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
3. Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.
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