| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low fat, Soups/stews, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/4 | c | Water |
| 1 | ts | Olive Oil |
| 1 | c | Chopped Onion |
| 5 | Cloves Garlic; Minced, Divided | |
| 1 | c | Diced Red Potato |
| 1 | c | Diced Carrot Or Peeled Winter Squash |
| 1/2 | c | Chopped Celery Leaves |
| 2 | c | Low Sodium Tomato, Canned; Chop, W/ Juice |
| 1/2 | c | Canned Pinto Beans; Or Kidney |
| 2 | c | Nonfat Vegetarian Broth; Or Water |
| 2 | ts | Tomato Paste |
| 2 | tb | Minced Parsley |
| 2 | ts | Dried Basil |
| 1 | c | Chopped Spinach |
| 2 | tb | Chopped Walnuts; Or Pine Nuts |
| 1 | ts | Miso; Light-Colored |
INSTRUCTIONS
In a soup pot, heat water and olive oil. When simmering, add onion and half the garlic. cook, stirring, 5 - 6 minutes over med heat, or until the onion is soft but not browned. Add potatoe, carrot or squash, celery leaves, tomatoes and beans. Saute 2 minutes, stirring. Add stock or water, tomato paste; bring soup to a boil. Cover and simmer over med heat 15 minutes, or until potatoes are soft. In blender, puree remaining garlic, parsley, basil, spinach, nuts and miso to make pesto. Before serving, stir pesto into soup. VEGAN Makes 4 servings This was **wonderful**!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Recipe By : Vegetarian Times, 11/95, pg 38 Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 20:24:34 -0800 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 122.1, Fat 2.4g, Carb 22.3g, Fib 5.8g, Pro 5.3g, Sod 657mg, CFF 16.3%.
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