Flip book - Flipbook - Page 193
Pa lm B e a c h
1 tablespoon olive oil
1 large yellow onion, peeled and chopped
2 celery stalks, diced
5 carrots, scrubbed and diced
2-3 garlic cloves, peeled and chopped
1 teaspoon dried fennel seeds (optional)
2 bay leaves
6 cups assorted canned beans (kidney,
black, white or garbanzo beans), drained
and rinsed well
1 16-ounce can diced tomatoes, including
8 cups chicken, beef or vegetable broth
1/2 cup brown or white rice (optional)
1 tablespoon fresh lemon or lime juice
1/4 cup chopped fresh chives or scallions
S in c e 1 9 1 7
Fresh Meat • Fish & Poultry
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1. Put a stockpot on the stove and
turn the heat to medium low and,
when it is hot, add the oil.
2. Add the onion, celery, carrots and
garlic and cook until the vegetables are tender, about 10-15
3. Add the fennel (if using), the bay
leaves, beans, tomatoes and
broth, and bring to a low boil.
4. Turn the heat down to low and
cook for 1 1/2 hours. Add the rice,
if desired, and cook until tender,
about 20 minutes.
5. Transfer to a container, cover and
refrigerate at least overnight and
up to 3 days.
C a tering
7351 W. Atlantic Ave.
Delray Beach, FL 33446
Add the lemon juice and gently
reheat over low heat. Garnish with
chives or scallions.
The Real Florida Jewish Directory 2020
Miami-Dade.-Palm Beach 139- 198.indd 191
1/7/20 12:43 PM