| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Soups |
4 |
Servings |
INGREDIENTS
|
|
Olive oil spray |
| 1/2 |
c |
Diced red onion |
| 1/2 |
c |
Diced carrot |
| 1/2 |
c |
Diced celery |
| 1/2 |
lg |
Clove garlic; smashed with |
|
|
Salt |
| 1 |
tb |
White wine; such as Chardonnay |
| 2 |
c |
Water |
| 2 |
ts |
Concentrated vegetable broth; such as Better Than Bouillon (r) |
| 1 |
c |
Diced peeled sweet potato |
| 1/2 |
ts |
Dried oregano |
|
|
Italian seasoning; with fennel seeds |
| 1/4 |
ts |
Coarsely ground pepper |
|
|
Salt; optional |
| 2 |
c |
Cooked Flageolets; with |
| 2 |
c |
Reserved broth; or water |
| 1/4 |
c |
Mashed potato flakes |
INSTRUCTIONS
1. Spray a Dutch oven and add the diced carrot, onion, celery and garlic to
the pan. Saute over medium-high for about 7 minutes or until onions are
soft and the vegetables are aromatic. Add the wine and cook for about 1
minute.
2. Add water and rest of the ingredients. Bring to a boil; cover, reduce
heat, and simmer 30 minutes or until vegetables potatoes are tender. Yield:
4 servings (serving size: 1-1/4 cups).
VARIATION: About 5 minutes before serving, add 1 cup chopped spinach or
Napa (Chinese) cabbage and continue cooking as needed.
NOTE: >From Pat Hanneman mc-PER SERVING: 251CAL, 2.8G fat (10.1% cff) to
>Eat-lf Archive 1998-Jan. INDEX Soups, Vegetables, Precooked-Beans,
White-Bean, Elf-Mail >For a similar recipe see 1997 COOKING LIGHT "Sweet
Potato Minestrone With Turkey Sausage" and tomato archived at Family.com
Cookbook: http://doljtp.family.com/cookbook/
INDEX beans.mcf, Precooked-Beans, Soups, Flageolets, White-Bean, Elf-Mail
Recipe by: Hanneman Jan98 (see note)
Posted to Digest eat-lf.v097.n026 by KitPATh <phannema@wizard.ucr.edu> on
Jan 22, 1998
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