Date: Wed, 17 Dec 1997 03:45:37 -0800
From: Kathleen (schuller@ix.netcom.com)
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.
Nutrition Action Healthletter, December, 1997.
kwlacto lacto