| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Soups, Pasta, Italian |
2 |
Quarts |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Garlic cloves; minced |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 3 |
c |
Tomato juice |
| 3 |
c |
Water |
| 1 |
cn |
Tomato sauce (8 oz.) |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Coarse black pepper |
| 3 |
c |
Precooked beans |
| 1 |
ts |
Salt (less if beans are salty) |
| 1 |
c |
Sm. whole wheat shells or macaroni |
| 1 |
c |
Fresh spinach; shredded |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
Using 5 quart pot, heat oil and saute garlic, onion, and celery for 5
minutes. Add tomato juice, water, tomato sauce, beans, bay leaves,
oregano, basil, garlic salt, and pepper, adjusting seasonings to taste.
Bring to a boil, cover and simmer 10 minutes. Add pasta; cover and simmer
10 minutes. Add spinach and simmer 5 minutes. Serve with cheese at table.
Makes 2 quarts.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)
A Message from our Provider:
“If you’re too open minded, your brains will fall out”