| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Italian |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion |
| 4 |
md |
Carrots |
| 2 |
|
Leeks |
| 2 |
|
Stalks Celery |
| 1 |
|
Clove Garlic |
| 2 |
tb |
Fresh Italian pepper |
| 2 |
lg |
Potatoes |
| 2 |
tb |
Fresh Italian Parsley |
| 1 |
c |
Dried Lentils |
| 4 |
|
Zucchini |
| 1 |
lb |
Fresh White Beans or |
| 1/2 |
c |
Brown Rice or Pasta; (no eggs, preferably whole weat) |
| 1 |
cn |
White Beans |
| 1 |
sm |
Can of Peeled Tomatoes |
| 1 |
lb |
Fresh Green Beans or 1 can Baby Peas |
| 3 |
qt |
Water |
|
|
Vegetable extract for taste |
| 8 |
|
Croutons |
INSTRUCTIONS
Chop (finely) Onions, Carrots, Leeks and Celery. Mince Garlic. Saute until
Onions are golden in vegetable stock. Add Tomatoes and Parsley. Cook 5
minutes, stiring twice.
Dice Potatoes, slice Zucchini, and add together with Lentils and White
Beans. Simmer 20 minutes covered on low heat. Stir.
Add Water, vegetable extract or flavorings, salt and pepper.
Bring to boil. Boil 5 minutes. Simmer 2 hours, stirring occasionally. (Add
water if needed.)
Add Rice 30 minutes before soup is ready and simmer.
Serve hot with fat free croutons.
Posted to fatfree digest by recruitr@compsg.com (K. Burnett) on Sep 16,
1999, converted by MM_Buster v2.0l.
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