Soup Palermo Style
Yield
servingsPrep
8 hrsCook
1 hrsReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
or lentils, dried |
|
| 1 | each |
celery stalks
diced |
|
| 1 | cup |
rice
uncooked, rinsed |
|
| ½ | pound |
chestnuts
dried, shelled |
|
| 1 | small |
onions
chopped |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
or lentils, dried |
|
| 1 | each |
celery stalks
diced |
|
| 237 | ml |
rice
uncooked, rinsed |
|
| 226.8 | g |
chestnuts
dried, shelled |
|
| 1 | small |
onions
chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Soak beans and chestnuts overnight, drain.
Place in large kettle with 3 quarts of cold water.
Add celery and onions. Simmer until beans and chestnuts are soft (about 1½ hours).
Add rice, oil, and seasonings.
Stir constantly with wooden spoon, until rice is tender (about 20 minutes).
If necessary, add more water as it is absorbed by the rice.
Serve immediately.
