| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Ew, Import, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Vegetable oil |
| 2 |
|
Leeks, white and green |
|
|
parts cleaned and |
|
|
sliced |
| 2 |
|
Cloves garlic, thinly sliced |
| 1/2 |
|
Cabbage, shredded finely |
| 6 |
c |
Water or homemade chicken |
|
|
broth |
| 2 |
|
Zucchini, trimmed seeded & |
|
|
cut into 1/2" half moons |
| 1/2 |
lb |
Green beans cut into 1" |
|
|
lengths |
| 1/2 |
c |
Orzo or other small shaped |
|
|
pasta |
| 10 |
oz |
Frozen "petite" peas |
|
|
thawed |
|
|
Salt and freshly ground |
|
|
pepper |
| 1 |
T |
Each chopped parsley, mint |
|
|
and chives |
| 1 |
T |
Chiffonade of basil |
|
|
Garnish: |
|
|
Freshly grated Parmesan or |
|
|
Romano cheese |
|
|
Pesto or other herb paste |
INSTRUCTIONS
In a large soup pot, heat the vegetable oil. Add the leeks, cover and
cook for a couple of minutes until they begin to soften. Add the
garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes
or until the cabbage has wilted. Add the remaining water, zucchini and
green beans, cover and simmer for 5 minutes or until the vegetables
are somewhat tender. Add the pasta, cover and simmer for 10 minutes or
until the pasta is tender. (At this point check the level of liquid;
if the soup seems somewhat thick, just add more water to bring the
level of the liquid back up to where it was at the beginning of
cooking time.) Add the peas and simmer for 1 to 2 minutes to heat
through. Season carefully with salt and pepper. Remove the soup from
the heat and stir in the fresh herbs. Serve with 1 or 2 of the
garnishes, according to taste. Yield: 4 servings Recipe By :MONDAY
TO FRIDAY SHOW #MF6669 Posted to MC-Recipe Digest V1 #247 Date: Wed,
16 Oct 1996 14:43:52 -0400 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Jesus: he understands”