Busters Recipes

Tuscan Bean Soup


8 Ounces Dry Cannellini Beans
1 Tablespoon Olive Oil
2 Ounces Prosciutto -- chopped
1 Onion -- sliced
1 Carrot -- sliced
1 Rib Celery -- sliced
1 Leek -- halved, white and light green part sliced
1 Small White Turnip -- peeled and chopped
2 Cloves Garlic -- minced
4 Cups Chicken Stock
1 1/2 Cups Thinly Sliced Cabbage
1 Small Zucchini -- sliced
Salt -- to taste
Freshly Ground Pepper -- to taste

In Dutch oven, place beans and enough cold water to cover by 1 inch. Boil
1 minute. Remove from heat, cover and let stand 1 hour. Drain, rinse and
return to pan.
In large skillet, heat oil. Cook prosciutto, onion, carrot, celery, leek,
turnip and garlic over medium-high heat, stirring frequently until
lightly browned. Add to beans; add stock. Bring to boil, reduce heat,
cover and simmer about 45 minutes, until beas are almost tender. Add
cabbage and zucchini, cover and continue cooking 15 minutes. Season with
salt and pepper. Serve with tomato muffins.

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