| 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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