| Ingredients: 1 Cup(s) chopped with leaves celery 3 Cup(s) chopped onion, red 1 Cup(s) chopped carrot 3 Clove(s) minced garlic 2 Can(s) or navy beans beans, great northern 2 Can(s) tomatoes, diced canned 2 bay leaves 1/4 Cup(s) orange rind 1 Teaspoon(s) red pepper flakes 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 1 Teaspoon(s) vinegar, balsamic 1/2 Cup(s) chopped parsley |
Directions:
In a big soup pot, cover the bottom with olive oil and bring to medium high heat. Cook the onions and carrots and celery until soft. Add garlic, and beans and tomatoes. Add water so there is enough for the beans to absorb. Add celery leaves. Add bay leaves. Add orange peel and remove later. Add pepper flakes. Let simmer for 2 hours. Add water if necessary Add salt and pepper. Add balsamic vinegar. Add rice or pasta. Let pasta cook until done. Add parsley. Serve with bread and feta and drizzle with oil. |