Minestrone

[Kathleen <schuller@xxxxxxxxxxxxx>]

I made this soup Saturday which is a real no brainer, just took time, but I
thought that it was especially good.  It's an old recipe that was reprinted
in the most recent Nutrtion Action Healthletter and I cut out the fat.

Kathleen
                     *  Exported from  MasterCook  *

                                Minestrone

Recipe By     : Moosewood Cookbook by Mollie Katzen--revised
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Burgundy
   2      cups          chopped onion
   5      medium clove  garlic -- minced
   1 1/2  teaspoons     salt
   1      stalk         celery -- minced
   1      medium        carrot -- diced
   1      small         zucchini -- diced
                        and/or 1 cup diced eggplant
   2      teaspoons     oregano
                        fresh black pepper -- to taste
   1      teaspoon      basil
   1      medium        bell pepper -- diced
   3      cups          water -- (up to 4)
  14 1/2  ounces        canned tomato puree (about 2 cups)
   1      cup           cooked pea beans, chickpeas, or
                        kidney beans , (up to 1 1/2 cups)
     1/2  cup           dry pasta (any shape) -- (up to 1)
   1      medium        ripe tomato -- diced
                        optional (1 to 2)
     1/2  cup           fresh parsley -- minced
                        fatfree parmesan

Heat the burgundy in a kettle or Dutch oven.   Add the onion, garlic, and
salt. Saute over medium heat for about 5 minutes, then add the celery,
carrot, eggplant (if using zucchini, add it later, with the bell pepper),
oregano, black pepper, and basil. Cover and cook over very low heat about
10 more minutes, stirring occasionally.

Add the bell pepper, zucchini, water, and tomato puree. Cover and simmer
about 15 minutes.  Add the beans and simmer another 5 minutes.

Bring the soup to a gentle boil.  Add the pasta, stir, and cook until the
pasta is tender.  Stir in the diced fresh tomatoes and serve right away,
topped with parsley and Parmesan. Serves 8.

I substituted Burgundy for the olive oil in the original recipe and fatfree
parmesan for the parmesan.

Nutrition Action Healthletter, December, 1997. 
                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 1505 2795 0 32809 0 0 3394 0


schuller@xxxxxxxxxxxxx

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