| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Pasta | 8 | Servings |
INGREDIENTS
| 3 | Cloves garlic; mashed or minced | |
| 1 | lg | Onion; medium dice |
| 1 | c | Diced celery; including tops |
| 2 | Bay leaves | |
| 1/2 | ts | Crushed dried marjoram |
| 1/2 | ts | Crushed dried oregano |
| 1/2 | ts | Crushed dried thyme |
| 1 | cn | (28-oz) tomatoes; diced |
| 1 | cn | Water or vegetable stock (use tomato can) |
| 4 | c | Cooked lima beans |
| 1 | c | Spiral pasta (up to) |
| 5 | c | Chopped spinach leaves and stems |
INSTRUCTIONS
Date: Mon, 05 Feb 1996 07:27:01 -0800 From: dlachman@path.org (Diane Lachman) I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following. Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered. Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well. FATFREE DIGEST V96 #36 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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