| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
Healthy, Soup |
16 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 2 |
|
Onions; peeled & chopped |
| 6 |
|
Cloves Garlic; minced |
| 4 |
|
Carrots; cut in 2" pieces |
| 4 |
|
Celery Ribs; with leaves |
| 1 |
|
Cabbage; coarsely chopped |
| 12 |
c |
Water |
| 28 |
oz |
Tomatoes; Canned, in bite-sized pieces |
| 16 |
oz |
Garbanzo Beans; with juice |
| 16 |
oz |
Red Kidney Beans; with juice |
| 1/4 |
bn |
Parsley |
| 1 |
ts |
Thyme |
| 2 |
|
Bay Leaf |
| 1 |
ds |
Pepper |
| 1 |
c |
Macaroni; Small Elbow |
| 10 |
|
Leaves Swiss Chard; cut up |
INSTRUCTIONS
Heat olive oil in large stockpot. Add onions and garlic. Saute 3 minutes,
stirring constantly. Add carrots and celery; cook over low heat for 10
minutes, until the onions are limp. Add cabbage, Swiss Chard, water,
tomatoes and beans. Bring to a boil, reduce the heat to a simmer and add
the spices. Cover and simmer for about 45 minutes. Add the macaroni and
cook uncovered 15 minutes. Remove the parsley and bay leaves and serve.
Recipe by: Harriet Roth's Cookbook
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
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