| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Ethnic, Pasta, Soups/stews, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | lb | Tomatoes, chopped |
| 1 | Carrot, sliced | |
| 1 | Celery stick, sliced | |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | t | Basil |
| 3 | pt | Stock |
| 1 | c | Small pasta/broken vermicell |
| 1 | T | Chopped parsley |
INSTRUCTIONS
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix wellwith the oil Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley. Jack Santa Maria, "Greek Vegetarian Cookery" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 384
Calories From Fat: 200
Total Fat: 22.5g
Cholesterol: 22.6mg
Sodium: 3678.6mg
Potassium: 825.3mg
Carbohydrates: 36.7g
Fiber: 2.8g
Sugar: 13.2g
Protein: 10.9g