| 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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