Receipies

Publisher: ZZZ Unknown

Page 32

SOUPS
Hearty Italian Bean Soup
(Here's soup at its best, delightfully rich with beans, chunks of vegetarian ham, a garden of
vegetables, and fabulous flavour)
Source: Good Housekeeping, March 1993
1/4 pound cooked vegetarian ham, in one piece (optional) 2 medium-size celery stalks 2 medium-size carrots 1 medium-size onion 1 medium-size zucchini (about 8 ounces) 2 15- to 19-ounce cans white kidney beans (cannellini), rinsed and drained 1 Tbsp olive or salad oil 1/2 tsp dried basil leaves 1/4 tsp pepper 1 14-1/2-to 16-ounce can stewed tomatoes 1 13-3/4- to 14-1/2-ounce can vegetable broth (make your own vegetable broth) 1/2 medium-size bunch spinach, chopped, with tough stems removed (about 1 cup packed),
granular soy Parmesan cheese (optional; health food stores carry this)
About 45 minutes before serving:
Cut vegetarian ham into 1/2-inch pieces; dice celery; thinly slice carrots, chop onion; dice
zucchini. Remove 1-1/2 cups white kidney beans to medium bowl; with potato masher or fork, mash
beans until smooth. In 5-quart Dutch oven or saucepan over medium-high heat, in hot olive or salad oil, cook veggie
ham, celery, carrots, onion, zucchini, basil, and pepper until vegetables are tender and begin
to brown, about 15 minutes. Stir in stewed tomatoes, vegetable broth, chopped spinach, mashed white beans, and 2 cups
water, using spoon to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes to blend flavours. Stir in remaining beans; heat through.
To serve, spoon soup into large soup bowls. Sprinkle each serving with granular soy Parmesan, if you like.
Makes 5 main-dish servings.
Each serving without soy Parmesan cheese: About 240 calories, 6 g fat, 9 mg cholesterol, 1165
mg sodium.
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