I usually make soup on winter weekends. Today I made Madison's Lentil
Minestrone after someone highly recommended it. You could substitute a box
of defrosted chopped spinach for the freshly cooked spinach. I tossed in
some vegetable Better than Bouillon rather than the salt and pepper and
skipped the parmesan.
Kathleen
* Exported from MasterCook *
Lentil Minestrone
Recipe By : Deborah Madison's Vegetarian Cooking for Everyone (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Soups & Stews
Vegetables Madison
Amount Measure Ingredient -- Preparation Method
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2 tablespoons red wine
2 cups onion -- finely chopped
2 tablespoons tomato paste
1/4 cup parsley -- chopped
4 garlic cloves -- chopped
3 carrots -- diced
1 cup celery or celery root -- diced
salt and freshly milled pepper
1 cup French green lentils
sorted and rinsed
Aromatics:
2 Bay leaves
8 Parsley branches
6 Thyme sprigs
9 cups Water or vegetable stock
mushroom soy sauce to taste
1 bunch greens (mustard, broccoli rabe, chard or
spinach)
2 cups cooked small pasta (shells,
orecchiette, or other favorite shape)
fatfree Parmesan
Heat the red wine in a wide soup pot with onion. Saute over high heat,
stirring frequently, until lightly browned, about 10 minutes. Add the
tomato paste, parsley, garlic, vegetables and salt to taste and cook 3
minutes more. Add the lentils, bay leaves, parsley, thyme and water or
stock and bring to a boil. Lower the heat and simmer, partially covered,
for 30 minutes. Taste for salt and season with pepper. If it needs more
depth, add mushroom soy sauce to taste, starting with 1 tb. Remove bay
leaves, parsley and thyme.
Boil the greens in salted water until tender and bright green and then
drain and chop coarsely. Just before serving, add the greens and the pasta
to the soup and heat through. Serve with a generous grind of pepper and
the Parmesan.
Per serving 395 cal; 8 gr fat; 18% fat.
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Nutr. Assoc. : 0 0 0 0 0 0 2516 0 3920 0 0 0 1036 1492 1582 0 1423 0 2836
0 0
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