Cook presoaked beans in four cups
of water until tender but firm, about one hour.
Heat oil in large soup kettle. Stir
in onions, and cook over medium heat until translucent. Add garlic and
cook over medium heat for five minutes. Add carrots, celery and tomatoes.
Cook for about 10 minutes to 'marry' the flavors.
Add shredded lettuce, cabbage, potatoes,
and brown rice. Pack down firmly and add water to two inches above the
packed vegetables. If you have cooked beans from scratch, use a little
of their cooking liquid.
Bring soup to a boil. Once boiling,
lower heat to medium and simmer, partially covered, for 30 - 35 minutes
or until rice is almost cooked.
Add zucchini, yellow squash, mushrooms,
parsley, and cooked beans. Cook for 10 more minutes. Do not overcook squash.
It will cook in the heat of the soup as it cools.
Serve with a few drops of oil poured
into each bowl. Top with a liberal sprinkling of grated cheeses.
Serves 6 to 8 with leftovers.
Viola for Diana Serbe
It is important to use a good quality olive oil. Without a meat stock,
the flavor of the oil will predominate.
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