1/2 cup pink beans
4 cloves garlic
1 pound onion
6 ounces celery
1/4 pound potato, peeled
2 tablespoons olive oil
1/2 tablespoon beef broth concentrate
4 teaspoons beef broth concentrate
12 ounces tomato, peeled
6 oz can tomato paste
9 ounces carrot, sliced
1/2 pound fresh green beans, sliced
1/2 pound zucchini
1 teaspoon salt
Soak beans overnight, drain. In biggest pot, boil beans til tender,
30 minutes. Meanwhile mince garlic, onions, celery, and potato
one at a time in food processor, peel, seed, and chop tomatoes,
slice and quarter zucchini. Drain beans.
In large pot, heat oil. Add garlic, onions, celery and potatoes.
Top with wax paper circle and cook gently 15 minutes. Discard
paper, add 1/2 Tbsp bouillon and 1 1/2 cups water. Cook 30 minutes.
Puree. Return to pot. Add 4 cups water, 4 tsp bouillon, beans,
tomato paste, tomatoes and carrots, cook 15 minutes. Add green
beans and salt, cook 5 minutes. Add zucchini, cook 5 minutes.
Serve with Pesto sauce.