| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Spanish onions |
| 5 |
|
Cloves fresh garlic |
| 3 |
|
Stalks celery |
| 3 |
|
Carrots |
| 1 |
|
Parsnip |
| 1 |
|
Eggplant |
| 1 |
|
Zuccini |
| 1/2 |
lb |
Fresh green beans |
| 1/4 |
|
Fresh cilantro or flat |
|
|
parsley |
| 1 |
|
Kidney beans, can be |
|
|
omitted |
| 1 |
|
Box frozen corn |
| 1 |
|
28 oz crushed tomatoes |
| 2 |
|
8 oz tomato sauce |
| 4 |
oz |
Small pasta, like abc |
|
|
cooked and drained |
INSTRUCTIONS
cut all fresh vegetables into bite size or smaller pieces, green beans
into 1" pieces. In large pot, saute onion and garlic, till soft. Add
rest of fresh vegetables.Add tomato sauce, crushed tomatoes,and cover
with water.Simmer till tender,then add pasta and corn. Season with
salt, pepper,oregano,basil, italian seasoning and garlic powder to
taste. I use a 12 quart stock pot, and freeze some for another day. I
have found that most tomato based soups and sauces taste even better
when reheated another day. Enjoy! Posted to JEWISH-FOOD digest V97
#323 by "Aliza Blizinsky" <alizab@hotmail.com> on Dec 10, 1997
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