for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here). Shirley
recipe is from "The Campagna Table". I've made
it a couple of times and it's really great,
especially if you like meat & veggies".
cup dried white beans (cannelini, navy or
1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
12 button mushrooms, thinly sliced
1 small head escarole, coarsely chopped (optional)
1/2 head cauliflower, coarsely chopped
1 small zucchini, sliced crosswise into 1"
One 28 oz. can milled or crushed canned Italian
1/4 head red cabbage, thinly sliced
1 lb. bottom or top round of beef or beef
cut into 1/2" pieces
1 bottle (750 ml) dry red wine
5 quarts homemade chicken stock or canned
fat free chicken broth, or water
1 Tblsp. freshly chopped rosemary laves
1 Tblsp. freshly chopped sage
1 piece rind from Parmigiano-Reggiano cheese,
about 2" square
Salt to taste (optional)
1/2 cup dried small pasta shape
Freshly ground black pepper
1 Tblsp. per serving freshly grated Parmesan
cheese for serving
Extra virgin olive oil for serving
day before making the soup, cover the beans
with at least 4 cups of cold water. Soak 12
- 24 hours, changing the water every 8 hours
or so. Drain, rinse, and drain again.
a large soup pot, heat the olive oil over
medium high heat. Add the garlic and onion
and cook, stirring until the onion is wilted,
about 3 minutes.
the mushrooms and cook, stirring 1 minute.
all of the vegetables, the soaked beans, beef,
wine, stock, rosemary, sage, and cheese rind.
Cover and bring to a simmer. Reduce the heat
and simmer uncovered about 1 1/2 hours, until
the beans are tender.
2 cups water and the pasta, return the soup
to a simmer and cook 20 minutes more until
the pasta and beans are both very soft. Add
more water if necessary to thin the soup.
with salt and pepper to taste. Serve sprinkled
with Parmesan and drizzled with olive oil.
a chunky soup like this one, you can adjust
the vegetables to suit your taste. Feel free
to add carrots, celery, squash and other kinds
8 - 12