Date: Sat, 18 Jul 1998 13:34:05 -0700
From: "Stephanie Land (land@cyberbeach.net" (land@cyberbeach.net)
This soup is very good. I found it very like the minestrone that I
used to eat as a kid. Definitely the ultimate in comfort food. I
find that I enjoy really thick soups over brothy ones. This soup
definitely fits the bill. Let me know how you like it and if you have
any fabulous adjustments to it (nobody ever REALLY follows the recipe
to the letter do they??;) Tuffy
* Exported from MasterCook *
Fast Minestrone
Recipe By : The McDougall Quick and Easy Cookbook
Serving Size : 6 Preparation Time :0:10
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth
14 1/2 ounces Stewed tomatoes, canned -- Italian style
1/2 cup uncooked small pasta
15 ounces kidney beans, canned -- drained and rinsed
15 ounces cannelini beans, canned -- drained and rinsed
16 ounces Italian style mixed veggies -- frozen
2 teaspoons parsley flakes
1/2 teaspoon basil
1/2 teaspoon marjoram
freshly ground black pepper
Combine all ingredients in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : When I made this recipe I used 1 1/2 cubes of McCormick
vegetarian chicken flavour bouillion with 3 cups water. I used small
vegetable shells for the pasta. For the veggies I used cauliflower,
brocolli and turnip because those were the frozen veggies that needed
to be used up to avoid freezer burn. I used one can of white kidney
beans and one can of navy beans because that is what I had on hand. I
think next time I will use red kidney beans just to provide a colour
contrast. My husband also added some Louisiana Hot Sauce behind my
back which I must admit added a nice touch.
This soup was really, really good. This isn't one of those: alright
but I wouldn't make it every week soups, this ones a keeper.
kwvegan vegan