| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Pasta | 8 | Servings |
INGREDIENTS
| 3 | Cloves garlic, mashed or | |
| minced | ||
| 1 | Onion, medium dice | |
| 1 | c | Diced celery, including tops |
| 2 | Bay leaves | |
| 1/2 | t | Crushed dried marjoram |
| 1/2 | t | Crushed dried oregano |
| 1/2 | t | Crushed dried thyme |
| 1 | 28-oz tomatoes diced | |
| 1 | Water or vegetable stock | |
| use tomato can | ||
| 4 | c | Cooked lima beans |
| 1 | c | Spiral pasta |
| 4 | 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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