| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
*nava atlas, Eat-lf mail, Soups, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1 |
|
Onions, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Carrots, peeled and diced |
| 1 |
|
Celery stalks, diced |
| 1/2 |
|
Handful celery leaves |
|
|
chopped |
| 1 |
|
Potatoes, peeled and diced |
| 1 |
c |
Shredded white cabbage |
| 1 |
c |
Diced tomatoes, with juice |
|
|
or canned tomatoes |
| 1/2 |
c |
Tomato sauce |
| 2 |
T |
Dry red wine, optional |
| 1 |
|
Bay leaves |
| 1 |
t |
Italian seasoning, herb mix |
| 8 |
oz |
Cooked chickpeas, drained |
|
|
and rinsed |
| 1/2 |
c |
Frozen green peas, thawed |
| 1 |
T |
Chopped fresh parsley |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Heat the oil in a soup pot. Add the onions and garlic and saute over
moderate heat until the onions are golden. Add the carrots, celery,
celery leaves, potatoes, and cabbage, along with just enough water to
cover. Add the tomatoes, tomato sauce, optional wine, bay leaves, and
seasoning mix. Bring to a simmer, then simmer gently, covered, until
the vegetables are just done, about 45 minutes. Add the chickpeas,
green peas, and parsley. Correct the consistency with more water if
necessary, then season to taste with salt and pepper. Simmer over low
heat for at least another 20 to 30 minutes, or until the vegetables
are completely tender but not overdone. 19% of 191 Cals from fat.
Total fat: 4g. "Minestrone" - Recipe from VEGETARIAN SOUPS FOR ALL
SEASONS, by Nava Atlas (1996) Little Brown. "Filling and tasty, this
Italian vegetable soup becomes a meal when served with bread. It keeps
exceptionally well and develops flavor as it stands." >REVIEW:
Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of
soup that likely gets tastier with age. Children might like this: not
too spicy especially if you use savoy or napa cabage. Makes a lot.
Serves 4 to 6. Mild goes well with any bread. I used savoy and tomato
paste (not sauce) and dried herbs; 1 Tbs. Madiera. It will likely be
better reheated. From Pat Hanneman's Collection 98Mar >(c) Eat-LF
Archives at www.reggie.com 1998Mar Recipe by: VEGETARIAN SOUPS FOR
ALL SEASONS, by Nava Atlas Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 13, 1998
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