| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Soups, Italian |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Sliced carrots |
| 1 1/4 |
c |
Chopped celery |
| 1 |
c |
Chopped onions |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
c |
Olive oil |
| 2 |
|
28 oz cans tomato puree |
| 30 |
oz |
Chicken broth |
| 10 |
oz |
Pk frozen spinach, thawed & drained |
| 2 |
c |
Water |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Worcestershire sauce |
| 1/3 |
c |
Brown sugar, packed |
| 2 |
tb |
Dried parsley flakes |
| 1 |
tb |
Salt |
| 1 |
tb |
Dried basil |
| 1 |
tb |
Dried oregano |
| 1 |
ts |
Dried crushed red pepper |
| 3/4 |
c |
Small bow tie pasta,uncooked |
| 1/2 |
c |
Quick cooking barley,uncook |
|
|
Grated parmesan cheese,fresh |
INSTRUCTIONS
Saute carrot, celery, onion and garlic in oil in a large Dutch oven over
medium heat until tender. Add tomato puree & next 14 ingredients; stir
well. Bring to a boil; cover, reduce heat and simmer one hour and 25
minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered,
20-30 minutes, or until pasta and barley are tender. To serve, ladle soup
into individual bowls and sprinkle with Parmesan cheese.
Source: O'Malia's Cooking School - "Soup's On" by Jeanne Harned Typos by
Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@iquest.net> on Nov
04, 1997
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