2 cans white kidney beans
1lb red onions; chopped
1/2 bunch celery; chopped
1lb carrots; chopped
2 tbsp garlic; chopped
1lb button mushrooms; quartered
1lb potatoes; chopped
1lb zucchini; chopped
1lb bell peppers (red, green, yellow); chopped
1 litre vegetable stock
1 cup vegetable oil
2 cans alta cucina tomatoes; pureed
2 bunches rapini; chopped
salt and pepper to taste
1
Sauté onions and garlic in vegetable oil until soft and lightly caramelized.
2
3
Add remaining vegetables except potatoes and allow to sauté until lightly browned.
4
5
Add remaining ingredients and bring to a simmer for 30 minutes, or until potatoes are tender. Add rapini and season with salt and pepper.
6
7
Serve topped with Paradiso Intensus Olive Oil.
8
9
Recipe courtesy of Paradiso.
CategoryLunch
Ingredients
2 cans white kidney beans
1lb red onions; chopped
1/2 bunch celery; chopped
1lb carrots; chopped
2 tbsp garlic; chopped
1lb button mushrooms; quartered
1lb potatoes; chopped
1lb zucchini; chopped
1lb bell peppers (red, green, yellow); chopped
1 litre vegetable stock
1 cup vegetable oil
2 cans alta cucina tomatoes; pureed
2 bunches rapini; chopped
salt and pepper to taste
Directions
1
Sauté onions and garlic in vegetable oil until soft and lightly caramelized.
2
3
Add remaining vegetables except potatoes and allow to sauté until lightly browned.
4
5
Add remaining ingredients and bring to a simmer for 30 minutes, or until potatoes are tender. Add rapini and season with salt and pepper.
6
7
Serve topped with Paradiso Intensus Olive Oil.
8
9
Recipe courtesy of Paradiso.
