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1 cup white beans
2 cups cold water
1 tbsp vegetable oil
1/2 cup chopped onion
1/2 cup celery, thinly sliced
1/2 cup carrots, thinly sliced
1/2 cup yellow or green zucchini, cut in half rounds
19 oz. can peeled tomatoes, cup up
2 cups chicken stock
4 cups water
herbs (basil, oregano, etc.)
salt, pepper to taste
1 tbsp. vegetable oil
16 large prawns, peeled and deveined
1 cup mushrooms, thinly sliced
1 cup Chinese cabbage, shredded
1/4 maple sugar or syrup
fresh herbs for the garnish
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| 1. |
In a bow, cover the white beans with the cold water and soak overnight; drain. |
| 2. |
In a large pan, heat the oil and sweat the onion, celery, carrot and zucchini. Add the
tomatoes, chicken stock, water, white bean and herbs; season. Bring to boil and simmer over low
heat for about 1 hour or until the beans are tender; keep hot. |
| 3. |
Just before serving, heat the oil in a large skillet and saute the prawns, mushrooms and
shredded cabbage. Add the maple sugar and allow to caramelize lightly. |
| 4. |
Serve the soup hot, and top with the prawn mixture. Garnish with fresh herbs. |
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