INGREDIENTS

INSTRUCTIONS

tsp olive oil [This serves about 12 as a light course the way an
Italian dinner would be served. The dish is then dressed with fine
extra virgin olive oil, a tsp. per individual serving, much as
Americans might put a pat of butter on their veggies. W i  Soak the
lentils, beans and chick-peas in five different bowls of cold  water
overnight. The next morning, soak the mushrooms in a bowl of  lukewarm
water for 30 minutes. Rinse the beans, remove and discard  the skins
from the fava beans, and put all the be a  Slice the cabbage into
1/2-inch strips, coarsely chop the onions and  celery, and add the
vegetables to the pot. Drain the mushrooms,  making sure no sand is
attached to the stems, and place the pot over  medium heat. When water
reaches a boil, simmer for 1  When all the vegetables and legumes are
almost cooked, add coarse  salt to taste, then add the oil (4 tsp)
mixing very well. When the  soup reaches a boil again, add the pasta
broken into thirds, and cook  for 9 to 12 minutes depending on the
brand. As the from sticking to  the bottom of the pot. Taste for salt
and pepper. When the pasta is  cooked, even the least tender beans will
be completely cooked and  others will be pureed to form a quite thick
minestra. Remove the pot  from the heat and let mixture rest  In
Calabria this would be eaten at either room temperature or  prepared in
advance and reheated.  Per serving: 341 Calories (kcal); 6g Total Fat;
(14% calories from  fat); 16g Protein; 58g Carbohydrate; 0mg
Cholesterol; 31mg Sodium  Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0  Fruit; 1 Fat; 0 Other Carbohydrates  Recipe by:
Bugialli on Pasta  Converted by MM_Buster v2.0n.

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