Mu Shu Vegetables With Chinese Pancakes
INGREDIENTS:
1 lb Cranberry beans 14 oz Can Italian style tomatoes
OR small red beans 3 lb Shank end, bone in, fully
8 c Water Cooked ham
3 Garlic cloves (divided) 1/4 c Tiny soup pasta (pastina)
1 lg Onion, chopped 2 tb Olive oil
1 1/2 c Shredded carrots 2 tb Minced fresh parsley
1 c Finely chopped celery Grated parmesan cheese
1 lb Cranberry beans 14 oz Can Italian style tomatoes
OR small red beans 3 lb Shank end, bone in, fully
8 c Water Cooked ham
3 Garlic cloves (divided) 1/4 c Tiny soup pasta (pastina)
1 lg Onion, chopped 2 tb Olive oil
1 1/2 c Shredded carrots 2 tb Minced fresh parsley
1 c Finely chopped celery Grated parmesan cheese
In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour.
Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 -
2 1/2 hours)
Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.
Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.
Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.
Serve with parmesan cheese.
Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 -
2 1/2 hours)
Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.
Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.
Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.
Serve with parmesan cheese.