| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Soups | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lg | Onion, chopped |
| 1 | c | Escarole, cut into 1" pieces |
| 1 | c | Zucchini, unpeeled, diced |
| 1 | Tomato, seeded, chopped | |
| 1 | Celery stalk, with leaves, chopped | |
| 1 | c | String beans, cut in 1" pieces |
| 1 | c | Tomato juice |
| 3 | qt | Cups water |
| 1 | Knob kohlrabi, peeled, diced | |
| Salt & pepper | ||
| 1/2 | lb | Ditali or shell macaroni |
INSTRUCTIONS
1. Brown onion in oil for 3 minutes, add 3 quarts water & one cup tomato juice and bring to a boil. 2. Add vegetables and seasonings. Cover and cook for 15 minutes over a medium flame. Add ditali and cook until vegetables and ditali are tender (about 20 minutes). 3. Serve hot with grated Parmesan cheese sprinkled on top. Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by Gourmet Connection <[email protected]> on Feb 16, 1997.
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