| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Pasta, Pulses and, Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion — chopped |
| 3 | Cloves Garlic — minced | |
| 1/4 | c | Dry Sherry |
| 4 | c | Vegetable Stock |
| 28 | oz | Can Roma Tomatoes-undrained, chopped |
| 15 | oz | Can Kidney Beans-drained and rinsed |
| 1 1/2 | tb | Tomato Paste — or more to |
| Taste | ||
| 2 | md | Zucchini — cut in small |
| Pieces | ||
| 1/2 | lb | Green Beans — (fresh) |
| Sliced | ||
| 1 | ts | Salt |
| 1 | Splash Tabasco Sauce-or to taste | |
| 1/2 | ts | Fresh Ground Black Pepper |
| 2 | ts | Dried Basil |
| 2 | ts | Dried Oregano |
| 1/2 | c | Macaroni — small shell |
INSTRUCTIONS
In a large pot, saut the onion and garlic in the sherry until the onion is translucent, adding more sherry if needed. Add everything else, and bring it to a boil over medium-high heat. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Adapted by Ron Lunde, from: A newspaper clipping from The Oregonian My only modifications to this recipe were to add the garlic, and change the chicken stock into vegetable stock. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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