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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial

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05/15/2013

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(Bean Soup, typical dish of Montalcino)

SERVES 4

3 tablespoons olive oil
1 red onion, finely chopped
2 small carrots, finely chopped
2 sticks celery, finely chopped
1 tablespoon tomato puree
1-1/2 ounce Swiss chard or spinach beet, finely chopped
1 cube beef bullion (Knorr brand)
Salt and pepper

29

1 ounce small dried haricot beans (soaked overnight)
Water
5 pieces hard, stale bread

Boil the beans in plenty of water until soft. Put oil in saucepan and cook onion, carrots and
celery, 10 minutes. Add tomato puree, Swiss chard, salt, pepper, Knorr beef cube and cook
another IS minutes. Add beans and water and boil gently for I hour, adding water as necessary if
it gets too thick. Pour over the bread in bowls; wait 5 minutes before serving. Serve with a little
sliced red or Spring onions floating on top of soup.

FRANCA RAFFAELLI, Chef
TAVERNA dei BARBI, (Fattoria dei Barbi), Loc. Podernovi, Montalcino 53024, Siena, Italy

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