| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
V, E, G, E |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Vegetable Broth (home made) |
| 1 |
qt |
Water |
| 1 |
lb |
Carrots |
| 3 |
md |
Onion |
| 4 |
|
Celery stalks |
| 3 |
c |
Cabbage |
| 2 |
md |
Zucchini |
| 15 |
oz |
Kidney beans canned |
| 2 |
oz |
Macaroni, uncooked |
| 3 |
tb |
Garlic clove minced |
| 2 |
tb |
Parsley dried |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Paprika |
| 2 |
tb |
Italian seasoning |
| 32 |
oz |
Tomato canned low sodium |
| 2 |
tb |
Olive oil |
| 1 |
md |
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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