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Mamma's Bean and Vegetable Soup
Description
My mother-in-law Maria Louisa taught me how to make this bean soup which was a popular family recipe for her back in Treviso, just north of Venice. It’s a great staple to have in your freezer, and is just what cures that chill that the winter can bring, or when you just need a little comfort from Mom. - Debbie (Click on photo to enlarge) Ingredients
At a glance
Soups
1 Lb Bag Pinto Beans 1/2 Cup Olive Oil 6 Stalks Coarsely Chopped Celery (including leaves) 3 Carrots Coarsely Chopped 2-4 Very Ripe Tomatoes, peeled, seeded, chopped 2 Cans Low Sodium Chicken Broth 4 Cans Low Sodium Beef Broth 8 Red Potatoes, peeled and coarsely chopped 1 Large Yellow/Sweet Onion Chopped Finely 1 or 2 Cloves of Garlic, Chopped 1 Lb Pork Tenderloin 4 Cups Coarsely Chopped Swiss Chard or Spinach 16 oz Vegetable Stock Salt and Pepper To Taste Methods/steps
Cover and soak beans in water (cover and have at least 3 inches of water on top…beans will expand while soaking) overnight. Drain and rinse the beans well. Put beans in a stew pot and cover with 3 cups water and ½ cup of olive oil. Turn the heat on to medium high and add the celery, carrots, tomatoes, chicken and beef broth, potatoes, onion, and garlic. Bring to a boil and lower heat to a steady simmer and allow to cook for 1 hour. After the soup has cooked for an hour, add the pork tenderloin and let the soup cook for another hour. After the stew has cooked for total of 2 hours, add the swiss chard OR spinach, the swiss chard will have a little stronger taste, vegetable stock, salt and pepper to taste, and cook for an additional 20 minutes. [Maria Louisa liked her soup thicker so she pureed a cup or two of the cooked beans in a blender at this point, then returned them to the soup.] Serve hot. If desired, sprinkle a small amount of Parmesan Reggiano cheese on top. Reviews
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