| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Swiss |
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dry beans |
| 2 |
qt |
Chichen or vegetable stock |
| 2 |
|
Cloves (large) garlic; mined |
| 1 |
lg |
Bay leaf |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; coarsely chopped |
| 2 |
|
Stalks celery; coarsely chopped |
| 1 |
c |
Water |
| 1 |
c |
Diced zucchini |
| 2 |
c |
Peeled and coarsely chopped tomatoes |
| 1 |
c |
Diced zucchini |
| 1 |
c |
Sliced green beans |
| 2 |
c |
Coarsely chopped cabbage or Swiss chard |
| 2 |
tb |
Freshly chopped oregano |
| 3/4 |
c |
Uncooked small macaroni |
|
|
Salt and pepper to taste |
|
|
Pesto sauce |
|
|
Grated parmesan cheese |
INSTRUCTIONS
GARNISH
From: Regina Baker <natalie@WT.NET>
Date: Sat, 17 Aug 1996 20:35:48 +0000
(Shepher's Garden Seeds)
Place beans in a large pot and cover with water. Soak at least 2 hours or
overnight. Drain beans, add stock, garlic, and bay leaf and bring to a
boil. Reduce heat and simmer covered until beans are almost tender, about
45 minutes. While beans are cooking, heat oil in a medium skillet; add
onion, garlic, celery, and carrots, saute for 5 to7 minutes until softened.
Rinse out skillet with 1 cup water and add to soup along with tomatoes and
simmer together for 20 minutes. Add zucchini, green beans, cabbage or
chard, and oregano and simmer 15 minutes. Stir in macaroni and cook until
pasta is tender, about 10 minutes. Remove bay leaf. Add salt and pepper to
taste. Top each serving with a spoonful of pesto sauce and Parmesan.
From: Heirloom Ban Collection Recipe By: Renee Shepherd and Fran Raboff
EAT-L Digest 16 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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