| 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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