| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
|
Onion |
| 1 |
lg |
Can tomatoes |
| 2 |
cn |
Chicken broth |
| 10 |
oz |
Green beans |
| 1 |
cn |
Zucchini |
| 3 |
|
New potatoes |
| 1 |
cn |
Chopped carrots |
|
|
Sea salt & black pepper |
| 1/3 |
c |
Chopped parsley |
| 1 |
tb |
Dried thyme |
| 1 |
cn |
Great northern beans |
| 1 |
lg |
Can cannellini beans |
| 4 |
oz |
Capellini |
| 3/4 |
c |
Grated Romano |
| 1/2 |
c |
Pesto sauce |
INSTRUCTIONS
In large stockpot, heat oil & saute onion until soft. Add tomatoes. Cook a
few minutes. Add broth. Bring to simmer. Add green beans, zucchini,
potatoes, carrots, salt & black pepper. Stir well. Add parsley & thyme.
Cook 10 minutes. Add northern & cannellini beans & capellini. Cook 5
minutes. Stir pesto into soup. Simmer 2 minutes. Serve hot with crusty
bread & grated Romano sprinkled over all.
Approximately 8-20 minutes.
Per serving (excluding unknown items): 2641 Calories; 95g Fat (32% calories
from fat); 125g Protein; 341g Carbohydrate; 41mg Cholesterol;
4786 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2019
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