| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
*nava atlas, Soups, Vegetarian, Eat-lf mail |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
md |
Onions; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Carrots; peeled and diced |
| 1 |
md |
Celery stalks; diced |
| 1/2 |
|
Handful celery leaves; chopped |
| 1 |
md |
Potatoes; peeled and diced |
| 1 |
c |
Shredded white cabbage |
| 1 |
c |
Diced tomatoes; with juice or canned tomatoes |
| 1/2 |
c |
Tomato sauce |
| 2 |
tb |
Dry red wine; optional |
| 1 |
|
Bay leaves |
| 1 |
ts |
Italian seasoning; herb mix |
| 8 |
oz |
Cooked chickpeas; drained and rinsed |
| 1/2 |
c |
Frozen green peas; thawed |
| 1 |
tb |
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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