is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "This recipe comes from Biba's Northern
Italian Cooking. I have made this and we all like
it a lot".
cup dry white beans
4 Tblsp. butter
1 cup fresh green peas (about 1 lb. unshelled)
1 cup diced unpeeled but scrubbed zucchini (about
1 cup diced carrots
1 cup diced potatoes
1/3 cup thinly sliced celery
2 oz. salt pork, diced
2 Tblsp. finely chopped onions
1/2 cup finely chopped leeks
1 lb. fresh tomatoes, coarsely chopped
2 quarts chicken stock, fresh or canned
1 bay leaf and 2 parsley sprigs, tied together
1 tsp. salt
Freshly ground black pepper
1/2 cup plain white raw rice
1 Tblsp. finely cut fresh basil or tsp. dried
1 Tblsp. finely chopped fresh parsley
1/2 tsp. finely chopped garlic
1/2 cup freshly grated imported Parmesan cheese
1 quart of water to a bubbling boil in a heavy
3 to 4 quart saucepan. Add the 1/2 cup of beans
(either Great Northern, white kidney, or navy)
and boil them briskly for 2 minutes.
the pan from the heat and let the beans soak
undisturbed in the water for 1 hour. Then, return
the pan to the stove and, over low heat, simmer
the beans uncovered for 1 to 1 1/2 hours or
until they are barely tender. Drain the beans
thoroughly and set them aside in a bowl.
the butter over moderate heat in a heavy 10
to 12 inch skillet. When the foam subsides,
add the peas, zucchini, carrots, potatoes and
celery. Tossing constantly with a wooden spoon,
cook 2 or 3 minutes until they are lightly coated
with butter but not browned. Set aside.
the salt pork dice by frying them in a 6 to
8 quart soup pot or Dutch oven over moderate
heat, stirring frequently. When the salt pork
is crisp and brown, lift out with a slotted
spoon and set aside to drain on paper towels.
the onions and leeks (or if leeks are unavailable,
substitute another 1/2 cup of onions) into the
fat remaining in the pot and cook, stirring
constantly, for about 5 minutes until the vegetables
are soft and lightly browned.
in the coarsely chopped tomatoes, the vegetables
from the skillet, the chicken stock, the bay
leaf and parsley sprigs, salt and a few grindings
of pepper. Bring the soup to a boil over high
heat, reduce the heat and simmer partially covered
for 25 minutes.
and discard the bay leaf and parsley sprigs,
add the rice, white beans and salt pork dice
and cook for about 15 - 20 minutes longer, or
until the rice is tender.
the soup and season it with salt and pepper
sprinkled with the herb and garlic garnish.
Pass a bowl of the grated cheese separately.