Zucchini or yellow squash, sliced into thin circles
1
cn
(28 oz) plum tomatoes in juice, coarsely chopped (save the juice)
2
c
Chicken broth
3
c
Water
2
ts
Balsamic or red wine vinegar
1
ts
Sugar
2
ts
Dried basil
1
ts
Dried oregano
1/2
ts
Dried thyme
1/2
ts
Powwdered cayenne or one jalapeno pepper, chopped
Salt and freshly ground pepper
1
cn
(15-oz) northern white beans or two cups cooked dried beans
1
c
Spiral or elbow pasta (I use whole wheat variety)
Freshly grated Parmesan, Romano or Asiago cheese
Freshly chopped basil or parsley
INSTRUCTIONS
I posted a recipe for Potato Cheddar Soup a day or two ago. There were a
few other soups in the article from MOTHER EARTH NEWS (Feb/Mar 94) which I
thought to share with you, too. Enjoy!
In soup pot, saute chicken in oil. Cut chicken into bite-sized pieces and
set aside. Saute garlic & onion in remaining oil. Add celery, zucchini,
tomatoes w/juice, chicken broth, water, herbs, spices, chicken & beans.
Simmer, covered, for approx. 30 mins. Add pasta & simmer for 15 more mins.
Taste and add additional seasonings if desired. Serve topped w/ grated
cheese, parsley or basil.
Posted to EAT-L Digest 21 October 96
Date: Tue, 22 Oct 1996 20:34:38 -0400
From: Twallace <twallace@BIDDEFORD.COM>
A Message from our Provider:
“Give God what’s right — not what’s left.”
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