| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian, Soups |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
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
Brown onion in oil for 3 minutes, add 3 quarts water & one cup tomato
juice and bring to a boil. 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). Serve hot with
grated Parmesan cheese sprinkled on top. Posted to The Gourmet
Connection Recipe Page Newsletter 16 Feb 97 by Gourmet Connection
<capco@norwich.net> on Feb 16, 1997.
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