| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Meats |
|
Cyberealm, Soups |
1 |
Large pot |
INGREDIENTS
| 1 1/2 |
c |
Cooked peas or garbanzo bean |
| 1/2 |
c |
Dry pasta |
| 1 |
c |
Fresh chopped tomatoes |
| 3 |
tb |
Olive oil |
|
|
Parmesan cheese |
| 1 |
c |
Chopped onion 5 cloves garlic, crushed |
| 1 |
c |
Minced celery |
| 1 |
c |
Cubed carrots |
| 1 |
c |
Cubed eggplant or zucchini |
| 1 |
c |
Chopped green pepper |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Oregano |
| 1/2 |
c |
Fresh chopped parsley |
| 1 |
ts |
Basil |
| 2 |
c |
Tomato puree |
| 3 1/2 |
c |
Water or beef stock |
| 3 |
tb |
Dry red wine |
INSTRUCTIONS
In a soup kettle, saute garlic and onions in olive oil until they are
soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/
zucchini. If you use zucchini, add it with the green pepper. Mix well.
Add oregano, black pepper, stock, puree, cooked beans and wine. Cover
and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the
lowest heat until 10 minutes before you plan to serve. Then, heat the
soup to a boil, add the pasta, and boil gently until the pasta is
tender. Serve immediately, topped with parsley and parmesan.
Source: Moosewood Cookbook
Provided to you by: Stephanie Needham, Cyberealm BBS original post
9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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