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Ingredients
1 can chick peas (rinsed and drained)
1 can cannellini beans (rinsed and drained)
1 carrot chopped
1 stick of celery chopped
2 medium onions chopped
4 garlic cloves chopped
2 - 3 Tablespoons extra virgin olive oil
6 Cups water OR 2 Cups chicken stock and 4 Cups water
Instructions
1. In large saucepan heat olive oil over medium heat.
2. Add onion and saute for 3 minutes.
3. Add garlic and saute for 1 minute or until aromatic. Do not let burn!
4. Add celery and carrots and saute for about 5 minutes.
5. Add in water and/or stock, chick peas and cannellini beans.
6. Bring to boil then reduce to simmer for 30 minutes. (stir occasionally).
7. When finished, put through a blender.
8. Serve warm and enjoy!
TIP #1: I used water and no stock, but adding at least some stock will give it more depth.
TIP #2: If the soup is too runny or thin, add another can of cannellini beans or chick peas or even both!
TIP #3: Freeze what you do not eat for later.
copyright(c) 2009 Elizabeth Krause
www.SimpleItalianCooking.com
Easy Italian Recipes
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