| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups/stews, Ethnic, Appetizers, Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
sm |
Onion, chopped |
| 1 |
lb |
Tomatoes, chopped |
| 1 |
|
Carrot, sliced |
| 1 |
|
Celery stick, sliced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Basil |
| 3 |
pt |
Stock |
| 1 |
c |
Small pasta/broken vermicell |
| 1 |
tb |
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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