gourmet

I’ll check for ya…..sorry I was trying to find my cookbook….I couldn’t find it online either the closest I got was Amazon.com search for the frugal gourmet cookbook….I will keep looking though and if I find it I will let you know

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Are you sure it was Jeff? I looked in my Frugal Gourmet cookbook and on his recipe website; nada. Sorry.

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I did a bit of searching, too, and I can’t find the recipe, specifically. I even ran across the “from memory” recipe you talked about (from someone with a US Military email).

What I did learn, however, is that the recipe appears in Mr. Smith’s book, “The Frugal Gourmet Cooks with Wine” (1989). It’s available through Amazon (etc) for as little as $3 or $4. I also found that it’s available at most community and university libraries. I don’t plan on going to the library today, but you might check your local branch–at least it’ll be free to borrow.

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This is from the Frugal Gourmet cooks Italian

2 cups dried cannellini beans
1 cup dried cranberry beans
10 cups Chicken Stock
1/2 pound pancetta, sliced and chopped
2 tablespoons olive oil
4 cloves garlic, crushed
2 medium carrots, peeled and diced
2 medium yellow onions, peeled and diced
1 cup thinly sliced celery
2½ cups chopped ripe tomato
2 cups peeled and diced potatoes
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 teaspoon dried marjoram
11/2 cups diced zucchini
1 pound kale (remove the stems and chop
coarsely)
½ cup grated Parmesan cheese
Salt and pepper to taste
GARNISHES
Extra virgin olive oil to taste
Grated Parmesan cheese to taste

Place the cannellini beans and the cranberry beans in separate bowls. Cover each with at least 2 inches of cold water
and allow to soak overnight.
Drain the cannellini beans and place in a small pot along with 5 cups of the Chicken Stock. Bring to a boil, cover, and simmer 1 hour until the beans are tender. Strain the liquid into an 8- to 10-quart pot and puree the cannellini beans. You will have to use some of the liquid to puree the beans smooth. Drain the soaked cranberry beans and add to the pot along with the pureed cannellini.
Heat a large frying pan and add the pancetta. Brown the pancetta until almost crisp and discard the fat. Add the pan cetta to the pot. Heat the frying pan again and add the oil, garlic, carrots, onions, and celery. Sauté until tender and add to the pot.
Add the tomato, potatoes, red wine, parsley, marjoram, and the remaining 5 cups of Chicken Stock. Bring to a simmer and cook, covered, for 1 hour, stirring often. Add the zucchini, kale, and ½ cup of Parmesan cheese. Simmer gently 30 minutes more or until the soup is nice and thick. Stir the soup often to prevent scorching. Add salt and pepper to taste. Garnish with extra virgin olive oil and grated cheese.

I use canned beans in this recipe to save time. I also subsitute dark red kidney beans for the cranberry beans.