Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 cup dry white beans
- 2 teaspoons olive oil
- 1 1/4 cup chopped onion
- 4 garlic cloves, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped red bell pepper
- 1/3 cup tomato paste
- 1/4 cup dry red wine
- 2 cups vegetable broth
- 2 cups water
- 1 cup chopped zucchini
- 2 cups sliced escarole
- 3/4 cup sliced pitted kalamata olives
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh or 2 teaspoons dried basil
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions[]
- Sort and wash beans; place in a large saucepan.
- Cover with water to 2 inches above beans; bring to a boil.
- Cook 2 minutes; remove from heat.
- Cover and let stand 1 hour.
- Drain beans.
- Heat oil in a Dutch oven over medium-high heat.
- Add onion and garlic; sauté 5 minutes or until lightly browned.
- Add celery, carrot, and bell pepper; sauté 10 minutes.
- Add tomato paste; cook 5 minutes, stirring constantly.
- Stir in wine, scraping pan to loosen browned bits.
- Add broth and water to pan, and stir well.
- Add beans; bring to a boil.
- Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beans are tender.
- Stir in zucchini; cook 5 minutes.
- Add escarole and remaining ingredients; stir well.
Yield: 7 servings (serving size: 1 cup)