This is delicious -- SAD eaters agree. Enjoy :)
Minestone
Recipe By : The Vegetarian Epicure by Anna Thomas
Serving Size : 6 Preparation Time :1:00
Categories : Soup VLF
Amount Measure Ingredient -- Preparation Method
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1 1/2 qt garlic broth**
2 med potatoes -- cubed
3 carrots -- sliced
3 small zucchini -- sliced
5 tomatoes -- chunked
1 small onion -- chopped
1/2 tsp dried sage
1/2 tsp dried basil
1 pinch oregano
1 pinch parsley
1/2 c kidney beans -- cooked
1 handful spaghetti -- broken
salt and pepper
grated parmesan cheese
Heat 2 tbsp of broth in a large kettle and saute potatoes, carrots, and
onion until
onion is soft.
Add remaining broth and herbs. Bring to a boil; simmer for 15 minutes.
Add zucchini, half of tomatoes, and the beans. Simmer for 15 minutes.
Add spaghetti and remaining tomatoes. Season with salt and pepper and
cook until pasta is al dente, 12-15 minutes.
Notes: Based on Potato Peel Broth recipe -- in a pinch, sub 2 c water
and several minced cloves of garlic.
I often use twice the veggies, a can of tomatoes, a can of kidney
beans, and two handfuls of spaghetti broken in 1-2" pieces.
Don't worry about exact amounts of veggies, this recipe is very
flexible. Do make sure there's enough liquid for the pasta to
cook.
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