| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
|
Carrots |
| 2 |
|
Celery stalks |
| 2 |
|
Zucchini |
| 3 |
|
Tomatoes |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Salt |
| 10 |
oz |
Frozen green beans — 10 oz |
|
|
Pkg |
| 1 |
cn |
Red kidney beans — drained |
|
|
Spaghetti — * see note |
|
|
Parmesan cheese — block |
| 6 |
|
Garlic cloves |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Basil |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Tomato paste |
INSTRUCTIONS
* Break up enough spaghetti to have about 1/4 cup of 2-inch pieces. ** This
recipe calls for the use of a food processor, but it is not absolutely
necessary.
1. Fit slicing disk into work bowl. Slice each vegetable separately. Slice
onion, carrots, celery, zucchini and tomatoes. 2. Heat olive oil in a large
saucepan. Using medium heat, saute onion until tender. Add 4 cups water and
sliced vegetables. Bring to a simmer and cook until vegetables are
crisp-tender, about 10-12 minutes. 3. Add salt, green beans which have been
thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook
10 minutes longer. 4. Prepare cheese mixture which follows, and stir into
soup.
Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade
into a clean work bowl. Process cheese until chopped into 1/8-inch pieces.
Measure 1/4 cup cheese and set remaining cheese aside. Still using the
steel blade, combine garlic, salt, olive oil, tomato paste and 1/4 cup
chopped cheese in the bowl. Process to a smooth paste.
Recipe By : Jo Anne Merrill
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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