| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Stalks celery |
| 2 |
tb |
Fresh chopped Italian parsley |
| 1 |
cn |
(12 oz.) V8 juice |
| 1 |
cn |
Crushed tomatoes |
| 6 |
c |
Chicken stock |
| 3 |
c |
Beef stock |
| 1 |
c |
Dry white wine |
| 3 |
|
Carrots, 1/4 inch slice |
| 2 |
md |
Idaho potatoes, 1/2 inch dice |
| 1 |
|
Chopped leek (white plus 1 inch green) |
| 5 |
|
Chopped plum tomatoes |
| 2 |
c |
Finely sliced cabbage |
| 1 |
|
Green squash, 1/4 inch slice |
| 1 |
|
Yellow squash, 1/4 inch slice |
| 2 |
c |
Italian green beans* |
| 1 |
c |
Corn* |
| 1 |
c |
Small red beans* |
| 1 |
c |
Small white beans* |
| 1 |
c |
Garbanzos* |
| 1 |
|
Coarsely chopped green pepper |
| 2 |
|
Coarsely chopped onions |
| 5 |
|
Cloves garlic, finely minced |
| 2 |
tb |
Lightly salted butter |
|
|
Salt and fresh ground pepper to taste |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
|
|
Crushed red pepper to taste (optional) |
| 1 |
qt |
Cooked pasta (small shells or elbows) |
|
|
Grated Parmesan or Romano cheese |
INSTRUCTIONS
*Canned or frozen may be substituted
Preparation:
1. Melt butter in large soup pot. When melted, add minced garlic and let
saute for a minute, then add leek, onion, green pepper & carrot. simmer
covered for 10 or 15 minutes to wilt vegetables.
2. Add tomatoes, potatoes, celery, cabbage, squash, stock, & V8. bring to a
boil, stirring occasionally.
3. Add red & white beans, corn, green beans and garbanzos, and bring to a
slow boil again. Add salt, pepper, oregano, basil, red pepper, wine and
parsley. Let simmer for 1/2 hour.
4. in a separate pot bring 2 qt water to a boil. cook pasta til almost done
(do not overcook, it will continue to soften in the soup). Drain pasta
thoroughly and add to soup. Serve with Italian bread and garnish with
grated cheese and chopped parsley.
Posted to FOODWINE Digest 22 Jan 97 by =Mark <mstevens@EXIT109.COM> on Jan
22, 1997.
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