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MINESTRONE A LA MOOSEWOOD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Cooked peas or garbanzo bean
1/2 c Dry pasta
1 c Fresh chopped tomatoes
3 tb Olive oil
Parmesan cheese
1 c Chopped onion
4 -5 cloves garlic, crushed
1 c Minced celery
1 c Cubed carrots
1 c Cubed eggplant or zucchini
1 c Chopped green pepper
2 ts Salt
1/4 ts Black pepper
1 t Oregano
1/2 c Fresh chopped parsley
1 t Basil
2 c Tomato puree
3 1/2 c Water or beef stock
3 tb Dry red wine
In a soup kettle, saute garlic and onions in olive oil
until they are soft and translucent. Add 1 tsp salt,
carrot, celery and eggplant/ zucchini. If you use
zucchini, add it with the green pepper. Mix well. Add
oregano, black pepper, stock, puree, cooked beans and
wine. Cover and simmer 15 minutes. Add tomatoes and
remaining salt. Keep at the lowest heat until 10
minutes before you plan to serve. Then, heat the soup
to a boil, add the pasta, and boil gently until the
pasta is tender. Serve immediately, topped with
parsley and parmesan.
Source: Moosewood Cookbook Provided to you by:
Stephanie Needham, Cyberealm BBS original post 9/92
Typed in MM format by Linda Fields, Cyberealm BBS
Watertown NY 315-785-8098
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