Ingredients
1 cup dried kidney beans
1 tablespoon olive oil
1 slice bacon, diced
3/4 cup chopped celery
3/4 cup chopped onions
3/4 cup grated carrots
1 1/2 cups peeled diced potatoes
1 cup peeled diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon basil
8 cups beef broth
2 cups shredded cabbage
3/4 cup raw rice
3 tablespoons minced parsley
2 tablespoons butter
1/2 cup grated Parmesan cheese
Directions
Wash the beans, cover with water and bring to a boil. Let soak 1 hour; drain, add fresh water to cover, bring to a boil and cook over low heat 2 hours. Drain.
In a large saucepan, cook the oil and bacon until bacon browns.
Mix in the celery, onions, carrots, potatoes, tomatoes, salt, pepper and basil; cook 5 minutes.
Add the broth, cabbage and beans; bring to a boil and cook over low heat 20 minutes.
Stir in the rice; cook 20 minutes.
Stir in the parsley, butter and cheese.
Remove from heat and let stand 5 minutes before serving. This is an extremely thick, filling soup.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Pieter de Hooch: La Mere, 1661-1663. |