| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Dutch |
Soups & ste, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Burgundy |
| 2 |
c |
Chopped onion |
| 5 |
md |
Clove garlic; minced |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Stalk celery; minced |
| 1 |
md |
Carrot; diced |
| 1 |
sm |
Zucchini; diced, and/or 1 cup diced eggplant |
| 2 |
ts |
Oregano |
|
|
Fresh black pepper; to taste |
| 1 |
ts |
Basil |
| 1 |
md |
Bell pepper; diced |
| 3 |
c |
Water; (up to 4) |
| 14 1/2 |
oz |
Canned tomato puree; (about 2 cups) |
| 1 |
c |
Cooked pea beans; chickpeas, or kidney beans , (up to 1 1/2 cups) |
| 1/2 |
c |
Dry pasta (any shape); (up to 1) |
| 1 |
md |
Ripe tomato; diced optional (1 to 2) |
| 1/2 |
c |
Fresh parsley; minced |
|
|
Fatfree parmesan |
INSTRUCTIONS
Heat the burgundy in a kettle or Dutch oven. Add the onion, garlic, and
salt. Saute over medium heat for about 5 minutes, then add the celery,
carrot, eggplant (if using zucchini, add it later, with the bell pepper),
oregano, black pepper, and basil. Cover and cook over very low heat about
10 more minutes, stirring occasionally.
Add the bell pepper, zucchini, water, and tomato puree. Cover and simmer
about 15 minutes. Add the beans and simmer another 5 minutes.
Bring the soup to a gentle boil. Add the pasta, stir, and cook until the
pasta is tender. Stir in the diced fresh tomatoes and serve right away,
topped with parsley and Parmesan. Serves 8.
I substituted Burgundy for the olive oil in the original recipe and fatfree
parmesan for the parmesan.
Nutrition Action Healthletter, December, 1997.
Recipe by: Moosewood Cookbook by Mollie Katzen--revised
Posted to fatfree digest V97 #299 by Kathleen <schuller@ix.netcom.com> on
Dec 17, 1997
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