From His possession of this “mind,” and in indescribable generosity He looked at the things of others, and descended with His splendor eclipsed – appeared not as a God in glory, but clothed in flesh; not in royal robes, but in the dress of a village youth; not as Deity in fire, but a man in tears; not in a palace, but in a manger; not with a thunderbolt in His hand, but with the hatchet and hammer of a Galilean mechanic.

John Eadie

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs, Meats, Dairy	Italian	Soups, Vegetables, Italian	1	Recipe

INGREDIENTS

3	tb	Olive oil
2		Onions, diced
2		Carrots, chopped
2		Leeks, whites only chopped
2		Stalks celery, chopped
2		Potatoes, diced
1	c	Dry beans soaked and cooked but still hard
1		Large eggplant skinned and diced
2	c	Hot chicken broth
4	c	Boiling water
		Salt and pepper
2		Tomatoes, diced
1 1/2	c	Cabbage, diced
1 1/2	c	Spinach, diced
1 1/2	c	Zucchini, diced
3/4	c	Pasta, raw
3	tb	Pesto, heaping
1 1/2	c	Fresh basil leaves
1		Garlic clove
		Parmesan or romano cheese
3	tb	Pine nuts or walnuts
1/2	c	Olive oil

INSTRUCTIONS

PESTO
In olive oil saute till soft onions, leeks, carrots, celery, and potatoes.
Add dry beans, eggplant and cook down.  Add chicken broth, water, salt,
pepper, tomatoes  and cook for about 1 hour covered. Add cabbage, spinach,
zucchini.  Add pasta.  If too thick add more chicken broth. When done add
pesto sauce.
Courtesy of Ciao Italia cookbook. Submitted By WA6AWD@WOLFENET.COM (ALAN
BURGSTAHLER)  On   19 DEC 1995 182142 -0700
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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