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Categories:
white navy beans salt head cabbage carrots white turnips Italian-style tomatoes olive butter onion tomato celery parsley clove garlic pepper Parmesan cheese
Viewed: 31 - Published at: 6 months agoIngredients
- 1 c. dry white navy beans (Great Northern)
- Salt
- 1 sm. head cabbage, sliced
- 3 carrots, pared and diced
- 2 white turnips, pared and diced
- 1 can (1 lb.) Italian style tomatoes, undrained
- 1 tbsp. olive or possibly salad oil
- 1 tbsp. butter
- 1 c. thinly sliced onion
- 1 lg. tomato, peeled and coarsely minced
- 1/2 c. minced celery
- 2 tbsp. minced parsley
- 1 clove garlic, crushed
- Dash pepper
- 1 c. broken up thin spaghetti
- Grated Parmesan cheese
Method
- Day before serving; in medium bowl, cover beans with cool water.
- Chill, covered, overnight.
- Next day; drain beans.
- Turn into 5 qt Dutch oven or possibly kettle with 3 qts water and 2 tsp.
- salt.
- Bring to boiling; reduce heat and simmer very gently, covered, 1 hour.
- Add in cabbage, carrots, turnips and canned tomatoes.
- Cover and continue to cook 1/2 hour longer.
- Meanwhile, in warm oil and butter in medium skillet, saute/fry sliced onion till tender and golden, 5 min.
- Add in minced tomato, celery, parsley, garlic, 1/2 tsp.
- salt and the pepper; cook slowly, stirring frequently, 20 min.
- Add in to bean mix along with spaghetti.
- Cover; cook slowly, stirring occasionally, 30 min.
- Serve soup sprinkled with Parmesan cheese.
- Makes 10 servings; 2 1/2 qts.
