An easy soup from Caffe Trinity in San Francisco.
Recipe information
Yield
Serves 6
Ingredients
1/2 cup dried red beans
5 cups water
2 cups shredded green cabbage
1 1/2 cups chopped tomatoes
1 small onion, chopped
1 celery stalk, diced
1 carrot, diced
1 zucchini, diced
1 medium russet potato, peeled, left whole
1 small russet potato, peeled, diced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1/2 cup small shell pasta
1/2 cup chopped fresh basil
Freshly grated Parmesan cheese
Preparation
Step 1
Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
Step 2
Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
Step 3
Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.
