Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

Directions Edit

  1. In large pot heat olive oil over moderately high heat and cook onion,celery, bay leaf, thyme and rosemary stirring occasionally until onion and celery are translucent.
  2. Add minced garlic and cook for 1minute then add carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil then reduce heat and simmer soup covered for 2 hours.
  3. Stir in the wine and additional stock or water to achieve desired consistency.
  4. Remove bay leaf.
  5. In a blender purée 2 cups of the soup until smooth and stir into soup.
  6. Adjust seasoning with salt and pepper and stir in parsley.
  7. Serve soup with Parmesan sprinkled over top.
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