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Dec 3 2007 Crab Cakes
Tuscan Vegetable soup - with basil and pine nuts
- Sautee vegetables in 1/2 cup olive oil, season with salt and add enough water to cover. Simmer for 20 minutes. Meanwhile, take basil, pine nuts, cheese butter and remaining oil and puree into paste. When vegetables are finished, add paste. Bowl and top with Parmesan cheese.
Serves: 2
Prep Time: 30 Minutes
Shopping List
1 chopped red onion
3-diced carrots
3 stalks, celery, diced
1/2 head cabbage, shredded
1 small zucchini, diced
1 small leek, diced
2 green onions, chopped
14 ounce, canned Cannellini beans
1 cup fresh basil, chopped
2 cloves garlic, minced
1-cup pine nuts, toasted
1-cup parmesan cheese
7 tbsp. Unsalted butter
1 cup olive oil
1 chopped red onion
3-diced carrots
3 stalks, celery, diced
1/2 head cabbage, shredded
1 small zucchini, diced
1 small leek, diced
2 green onions, chopped
14 ounce, canned Cannellini beans
1 cup fresh basil, chopped
2 cloves garlic, minced
1-cup pine nuts, toasted
1-cup parmesan cheese
7 tbsp. Unsalted butter
1 cup olive oil
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