VARIATION: Add water to beef broth; bacon salts it enough.
In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
Add broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the parmesan, if desired.
minutes.
Add the broth and tomatoes with the juice
ilted and.
add the broth and beans and tomatoes, if
cups of the reserved broth and set aside. In another
RAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be
rowned.
Pour in beef broth, and simmer to reduce liquid
ans of tomatoes and chicken broth and turn heat on low
alf-and-half, and then broth. Bring to a boil and
ew Recipes:
Read the recipe ALL the way through before
up water until opened (reserve broth)
Very finely chop oysters
eanwhile place lentils, water (or broth) salt,and black Pepper in
Blend in soup and chicken broth. Add cr. cheese, stirring until
Slowly whisk in cream and broth and continue cooking until boiling
tir in noodles, veggies, and broth and heat through. Sprinkle each
about 3 minutes).
Add broth and continue stirring until slightly
ith 1/2 cup chicken broth every 30 minutes.
Remove
ketchup, chili sauce, honey, beef broth and garlic.
Mix the
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
uices from the cans, and broth.
Simmer for fifteen minutes