| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Italian |
Italian, Soup |
15 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Olive oil |
| 2 |
sm |
Onion |
| 1 |
|
Stalk celery |
| 1 |
md |
Zucchini |
| 1 |
|
Carrot, peeled |
| 1 |
c |
Mushroom |
| 3 |
|
Diced tomato |
| 3 |
tb |
Tomato paste |
| 7 |
c |
Chicken stock, or vegetable |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
c |
Macaroni, cooked |
| 1 |
c |
Chickpeas, drained |
| 1 |
c |
Italian green beans, snipped |
| 1/2 |
c |
Shredded cabbage |
| 2 |
tb |
Chopped basil, fresh |
|
|
Parmesan cheese |
|
|
Croutons |
INSTRUCTIONS
In a 5 quart pot, saut. the garlic in the olive oil for 10 minutes.
Add the onions, celery, zucchini, carrot, and mushrooms simmer covered for
30 minutes.
Add the macaroni, chickpeas, Italian green beans, cabbage, and basil simmer
covered for another 30 minutes.
To serve sprinkle bowl with Parmesan cheese and ladle soup over. Top with
toasted croutons.
Source: The Indianapolis Star 9/25/96 "Cheap Thrills Cuisine" by Lombardo &
Bill
Per serving: 134 Calories; 4g Fat (29% calories from fat); 7g Protein; 18g
Carbohydrate; 0mg Cholesterol; 448mg Sodium
Posted to MC-Recipe Digest V1 #594 by Charles Davis
<comet9@worldnet.att.net> on May 2, 1997
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”