Italian Bean Soup

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks again to L. Hadley in Florida for sharing this with us:

Top Rejected Food TV Game Shows

9. Carb Sharks.

8. Fear Fatter: Body-conscious weight watchers must eat their way
through a food maze and accumulate the lowest number of fat grams to
win. Tricky low-fat, no-fat, and mo' fat pitfalls abound!

7. Beer Factor: Fighting through the fear that they'll run out before
they get to you and you'll actually have to drink domestic.

6. Hollywood Chocolate Squares: The winner gets to lick Hershey's
syrup off the guest celebrity of their choice.

5. Name That Shroom: Contestants taste mystery mushrooms to determine
if they're edible, poisonous or hallucinogenic.

4. Family Food: Contestants must prepare family recipes and then the
family must tell them what they really think.

3. Late Night with Potatoes O'Brien

2. The Newly-Fed Game: Recently married men try to tell which dish
their wives prepared, which their mothers cooked and which was pulled
from a dumpster. (Alternate title: "To Tell the Truth, My Mother's
Brisket Was Better.")

And the #1 Rejected Food TV Game Show...

1. Food Jeopardy! "I'll taste undercooked pork for 100, Alex."
(Alternate title: "You Bet Your Life.")

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This classic Italian dish is virtually all beans with very little
broth, and is frequently served as a side dish. If you would like
yours more on the soupy side, simply add more stock.

Italian Bean Soup (Zuppa di Cannellini)

1/2 cup (125 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) chopped parsley
2 cans (15 oz, 425 g each) cannellini, white kidney,
or other white beans, drained
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread

Heat the oil in a large pot over moderate heat and saute the garlic
until light golden brown. Add the parsley and stir. Add the beans,
stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup
(125 ml) of the beans in a food processor or by pressing them through
a fine sieve and stir into the soup. Serve over toasted bread.
Serves 4 to 6.
Received on Tue Jan 18 08:37:26 2005