Zuppa Di Fagioli Alla Fiorentina

Name: Zuppa Di Fagioli Alla Fiorentina (Haricot Bean Soup à La Florentine)
Cuisine: Italy
Ingredients: 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; ½ a small red cabbage; ½ pint , or a little more, of tomato sauce; 1 lb. of beans; 1 or 2 leeks; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; 2 or 3 onions, small slices of brown bread; 2 or 3 onions, small slices of brown bread; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.; 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.

Haricot Bean Soup à La Florentine

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 lb. of beans
½ a small red cabbage
½ pint

Europe
Italy
Vegan
Soup
Mediterranean

Method

Put the beans in a saucepan or an earthenware casserole with the chopped vegetables and seasoning, 4 or 5 tablespoons of oil, the tomato sauce and a little stock. Bring to the boil and simmer very gently for 1½ to 2 hours, adding more stock or tomato sauce if necessary. This again w