Date: Sun, 26 Sep 93 12:21:47 MDT
From: Mike D. Kail (mdk@lochness.uhc.com)
ITALIAN PEASANT SOUP
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1/4 cup White Wine
1 cup finely chopped onions
1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cups diced & peeled potatoes
1 1/2 cups diced & peeled parsnips
8 cups veggie stock or water (or combination thereof)
1/2 teaspoon thyme
2 teaspoons crushed garlic ( I use more ;-)
1 tablespoon low-sodium soy sauce
2 cups chopped kale
In a large soup pot, pour in the white wine and saute' the onions,
celery, and carrots over medium heat, stir occasionally, until the
veggies are tender (~25 minutes). Add the potatoes, parsnips, stock,
thyme, garlic, and soy sauce, stir, bring to a simmer, and cook,
covered, over low heat until the potatoes are not quite tender (~15
minutes). Add greens and cook 10-15 minutes longer. Makes 8 1/2
cups.
kwvegan vegan