SOUP RECIPE - 803
PASTA
&
FAGIOLI
SOUP
1 clove garlic, finely minced
1 med. onion, chopped
2 stalks celery, sliced
Saute in 2 tablespoons olive oil
1 (28 oz.) can Italian peeled
tomatoes (break up & spoon)
1 (tomato) can of water
1 tsp. salt
1 tbsp. parsley
1/2 tsp. basil
Pepper
Bring above to boil and add with 1 cup elbow macaroni (or like macaroni).
When macaroni is done, add 1 (pound) can white kidney canellioni beans, juice and
all.
Serve with grated Romano cheese.
Hebron, NH
SOUP RECIPE - 804
PEA
SOUP
2 tbsp. olive oil
2 tbsp. safflower oil
2 med. onions, chopped
2 cloves garlic, chopped
1 c. split peas
6 c. water
1/2 c. carrots, sliced
1 stalk celery
1 bay leaf
Salt & freshly ground pepper
1 c. cooked rice
Heat 2 oils in pot
add onions, then garlic.
When onions wilt (do not brown) add the rest of the ingredients except rice.
Boil gently 2 hours.
Put warm cooked rice on bottom of soup plates then add hot soup.
Serves 6 to 8.
Katonah, NY
SOUP RECIPE - 805
CHEF'S
RECIPE
SPLIT
PEA
SOUP
1 lb. green split peas
1 lb. carrots, chopped
1 smoked ham bone
Salt & pepper to taste
1 onion, chopped
2 qts. boiling water
Herbs, as desired
Rinse ham bone, add with onion and carrot to boiling water.
Rinse split peas, drain and add.
Boil moderately for 2 1/2 hours; more water may be added while cooking, if necessary.
Remove ham bone.
Strain, if necessary.
Serve very hot. Purdys, NY
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