| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Dutch | Soups, Vegetables | 2 | Qts |
INGREDIENTS
| 2 | tb | Olive Oil |
| 2 | c | Onion, chopped |
| 5 | md | Garlic, cloves |
| 1 1/2 | ts | Salt |
| 1 | Celery stalk minced | |
| 1 | Carrot, med, diced | |
| 1 | Zucchini small diced | |
| 1 | Parsnip, small, diced | |
| 1 | ts | Oregano |
| 1 | Pepper to taste | |
| 1 | ts | Basil |
| 1 | Bell Pepper, med, diced | |
| 3 | c | Water or Vegetable broth |
| 1 | 14 1/2 oz tomato puree | |
| 1 | cn | Chickpeas, cooked |
| 1 | cn | Black beans, cooked |
| 1 | c | Pasta, dry any shape |
| 1 | Tomato diced | |
| 1 | Parmesan Cheese |
INSTRUCTIONS
Heat the olive oil in kettle or dutch oven for 5 minutes. Add onion, garlic and salt and saute over medium heat for 5 minutes. Then add celery, carrot, oregano, ground pepper and basil. Cover and cook over very low heat 10 more minutes, stirring occasionally. Add bell epper, zucchini, water or broth and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes. Bring soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve right away topped with parmesan cheese. Posted to MM-Recipes Digest by "Corine or James Mindigo" <jfmind@cfanet.com> on Apr 11, 1998
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