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Categories:
white navy beans chicken broth cabbage carrots potatoes Italian-style tomatoes salt onions olive celery zucchini tomato clove garlic pepper parsley
Viewed: 61 - Published at: 4 years agoIngredients
- 1 cup dried white navy beans (Great Northern)
- 2 cans condensed chicken broth (10 3/4-oz. size)
- 1 small head cabbage (1 1/2 lb.)
- 4 carrots (1/2 lb.)
- 2 medium potatoes (3/4 lb.)
- 1 can (1-lb.) Italian style tomatoes
- Salt
- 2 medium onions (1/2 lb.)
- 1/4 cup olive or salad oil
- 1 stalk celery
- 2 zucchini, (1 1/2 pounds)
- 1 large fresh tomato
- 1 clove garlic
- 1/4 tsp. pepper
- 1/4 cup chopped parsley
- 1 cup broken-up, thin spaghetti
Method
- Day before in bowl cover beans with cold water.
- Refrigerate, covered, overnight.
- Next day drain.
- Turn chicken broth into a 1 qt. measure.
- Add water to make one quart.
- Pour into 8-qt. kettle with 2 more quarts of water, 2 tsp. salt and the beans.
- Bring to boiling, reduce heat, simmer, covered for 1 hour.
- Meanwhile, wash cabbage and quarter and remove core with sharp knife.
- Slice each quarter thinly.
- Pare carrots, slice on diagonal, 1/4 inch thick. Pare potatoes, slice 1/2 inch thick, cut into 1/2 inch cubes.
- Add to soup with canned tomatoes.
- Cover, cook 1/2 hour longer. Meanwhile, peel onions, cut in half, slice thinly.
- In 1/4 cup hot oil in medium skillet saute onions, stirring about 5 minutes. Remove from heat.
- Slice celery on diagonal, 1/8 inch thick.
- Wash zucchini, slice into rounds, 1/4 inch thick.
- Hold tomatoes on fork over heat, just to split skin, then peel with knife.
- Slice 1/2 thick cut into 1/2 inch cubes.
- Press 1 clove garlic.
- Add vegetables to onion with 1/2 tsp. salt and the pepper.
- Cook slowly, uncovered, stirring occasionally, 20 minutes.
- Add to bean mixture with 1/4 cup parsley and spaghetti.
- Cover and cook slowly for 30 minutes, stirring occasionally.
