G. Granaroli XBRG76A 1 Carrot chopped
2 tablespoon Olive oil
2 cup Small white beans(navy)
2 Cloves garlic chopped
(soaked overnite with 1 tb 1 lg Onion chopped
baking soda in 1 qt water- 1 Celery stalk chopped
removes the gassy effect) 1 tablespoon Flour
2 13 oz can -beef broth
1 8 ounce Can tomato sauce
6 cups water — (6 to 8)
1/4 pound Ditalini macaroni
2 Slices salt pork or bacon
Grated cheese for serving diced
Here’s another soup that can feed an army and be a complete meal with bread and salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot and sautee salt pork. Add all veggies and sautee until translucent. Add flour and stir well. Add beans, broth, water and tomato sauce. Bring to boil and then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add pasta and simmer until pasta is tender. Serve with cheese on the side for topping.
Converted by MMCONV vers. 1.00