| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 2 |
|
Leeks (white and green parts); cleaned and sliced |
| 2 |
|
Cloves garlic, thinly sliced |
| 1/2 |
md |
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 |
tb |
Each chopped parsley, mint and chives |
| 1 |
tb |
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>
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