| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
E, G, V |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Vegetable Broth, home made |
| 1 |
qt |
Water |
| 1 |
lb |
Carrots |
| 3 |
|
Onion |
| 4 |
|
Celery stalks |
| 3 |
c |
Cabbage |
| 2 |
|
Zucchini |
| 15 |
oz |
Kidney beans canned |
| 2 |
oz |
Macaroni, uncooked |
| 3 |
T |
Garlic clove minced |
| 2 |
T |
Parsley dried |
| 1/8 |
t |
Pepper |
| 3 |
T |
Paprika |
| 2 |
T |
Italian seasoning |
| 32 |
oz |
Tomato canned low sodium |
| 2 |
T |
Olive oil |
| 1 |
|
Leek |
INSTRUCTIONS
Dice the onions. Cube the carrots. Dice the celery stalks. Clean,
split and chop the white portion of the leeks. Wash and cut the
zucchinis into bite size cubes. Pre-cook the macaroni. Put a large (12
quart pan) on high heat. When hot added the olive oil then the diced
onion and garlic. Cook stirring occasionally for about ten minutes.
Add the celery, leeks and all the dry seasonings except for the
paprika. Stirring regularly cook until the onions are clear and the
celery is softening. Add the carrots, vegetable broth and water. Crush
the tomatoes before adding. Stirring well add the paprika. Bring
mixture to a boil then lower the heat to a good simmer. Add the
cabbage and the zucchini. Stir well and cover. Cook for about five
hours or more stirring occasionally. Just before serving add the
cooked macaroni to heat before serving. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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