Goat Cheese and Sundried Tomato Salad
INGREDIENTS:
1 tb Olive oil 2 c Tomatoes, diced
1 c Wht. turnip 1/4" cubes Fresh ground pepper
1 c Onions, chopped 2 c Zucchini, 1/2" cubes
1 c Celery, chopped 10 c Chicken stock
1 tb Garlic, chopped 1 c Carrots, 1/4" cubes
1 lb Navy beans, dried 1/4 c Basil leaves, fresh
1 tb Olive oil 2 c Tomatoes, diced
1 c Wht. turnip 1/4" cubes Fresh ground pepper
1 c Onions, chopped 2 c Zucchini, 1/2" cubes
1 c Celery, chopped 10 c Chicken stock
1 tb Garlic, chopped 1 c Carrots, 1/4" cubes
1 lb Navy beans, dried 1/4 c Basil leaves, fresh
1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou 10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f 1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese on the side.