california pizza kitchen's tuscan bean soup

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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 "

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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

 

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