Guest guest Posted March 19, 2002 Report Share Posted March 19, 2002 * Exported from MasterCook * California Pizza Kitchen's Tuscan Bean Soup - Vegetarian Recipe By :Larry Flax and Rick Rosenfield Serving Size : 8 Preparation Time :0:00 Categories : Restaurants Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried white kidney beans (cannellini) 8 cups cold water -- to cook beans 1 pound roma (plum) tomatoes 9 cups vegetable broth -- preferably homemade 1 quart water 3/4 pound carrots -- peeled and cut -- (into 1/4-inch thick rounds) 1/4 head green cabbage (savoy) -- cored and cut -- (into 1/4-by-2-inch pieces) 1/2 pound white mushrooms -- sliced 3 ounces tomato paste 10 large fresh basil leaves -- cut into thin strips 2 tablespoons salt 1 teaspoon dried oregano 1/2 cup croutons -- for garnish Carefully sort through the beans, discarding any debris. Rinse the beans under cold running water. Place in a large pot and add the cold water. Bring to a boil over high heat and boil continuously for 5 minutes. Remove from the heat and leave the beans to soak for 30 minutes. Drain, discarding the cooking water. Meanwhile, prepare the tomatoes. Bring a pot of water to a rapid boil. Set a large bowl of ice water on the counter nearby. Use a small, sharp knife to cut a small, shallow X in the skin of each tomato on the end opposite the stem. Carefully drop the tomatoes in the boiling water and leave them there until their skins wrinkle and loosen, 45 seconds to 1 minute. Immediately transfer the tomatoes to the ice water. When chilled, lift them out and use the knife to cut out the cores. Starting at the X, use your fingers, with the help of the knife if necessary, to peel off the skin. Cut the peeled tomatoes crosswise in half to expose the seeds. With a finger, carefully, scrape out and discard the seeds. Cut the tomatoes into 1/2-inch cubes. Set aside. To make the soup, combine the beans, tomatoes and remaining ingredients except the croutons in a soup pot or large saucepan. Bring to a boil over high heat. Reduce the heat to medium and continue to simmer briskly for 1 hour. Ladle into warmed bowls and garnish with croutons. Makes 6-8 servings. Description: " Hearty tomato and bean soup with carrot, cabbage, mushrooms, herbs " Source: " California Pizza Kitchen Pasta, Salads, Soups and Sides " Copyright: " 1999 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 423 Calories; 5g Fat (11.0% calories from fat); 22g Protein; 75g Carbohydrate; 20g Dietary Fiber; 3mg Cholesterol; 3569mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat. NOTES : Make it on the weekend and served during the week. Nutr. Assoc. : 3122 0 4779 0 0 0 0 4844 0 4204 0 0 0 0 0 .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Get COVERS for cookbooks; tested Lowfat recipes Quote Link to comment Share on other sites More sharing options...
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