Sunday, January 14, 2007


Catherine's recipe

*Heat over medium heat a large soup pot 2 to 3 minutes:*

2 tbsp olive oil
2 slices bacon chopped ( I trim as much fat as possible)

*Add and cook, stirring, 5 to 10 minutes:*

1 medium red onion, chopped
2 carrots peeled and chopped
2 medium celery stalks minced
One 4" sprig fresh rosemary (I use some frozen from the garden)
1/4 cup basil, chopped
2 cloves garlic, minced
1/2 small head green cabbage (I use 1/2 Napa cabbage)
3 swiss chard leaves washed and chopped.

*Cover and cook until the vegetable are tender, about 10 minutes. Stir in:*

One 14-ounce can diced tomatoesone
16 ounces pinto beans or Northern.
4 ounces wheatberry
10 cups chicken broth, veggie broth or water
2tsp salt

*Bring to a boil, reduce heat and simmer, partly covered, 45 minutes.*

*Drizzle olive oil over each serving.*

*Sprinkle with ground black pepper to taste.*

Adapted from the Joy of Cooking cookbook.

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