This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Kidney Bean & Zucchini Soup
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- #6911
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 quarts water
1 pound kidney beans
1/2 cup olive oil
10 cloves garlic, minced
2 medium zucchini, peeled and cubed
1 cup fresh parsley, chopped
1/2 teaspoon dried basil
salt and pepper
directions
In a large saucepan, bring the water to a boil. Add the beans and cook over medium heat, uncovered, for about 1 1/2 hours, until beans are tender.
In a large skillet, heat olive oil. Add garlic and cook until garlic is soft (about 5 minutes). Add zucchini, parsley, basil, salt, and pepper. Cook, stirring frequently, over low heat until zucchini is soft (about 15 minutes).
Add zucchini mixture to beans and stir well. Simmer, uncovered, for about 45 minutes, until zucchini and beans are soft.
added by
babblinbobbi
nutrition data
432 calories, 19 grams fat, 50 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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