Il minestrone di mona

Yield: 1 servings

Measure Ingredient
1 medium Onion
4 mediums Carrots
2 \N Leeks
2 \N Stalks Celery
1 \N Clove Garlic
2 tablespoons Fresh Italian pepper
2 larges Potatoes
2 tablespoons Fresh Italian Parsley
1 cup Dried Lentils
4 \N Zucchini
1 pounds Fresh White Beans or
½ cup Brown Rice or Pasta; (no eggs, preferably whole weat)
1 can White Beans
1 small Can of Peeled Tomatoes
1 pounds Fresh Green Beans or 1 can Baby Peas
3 quarts Water
\N \N Vegetable extract for taste
8 \N Croutons

Chop (finely) Onions, Carrots, Leeks and Celery. Mince Garlic. Saute until Onions are golden in vegetable stock. Add Tomatoes and Parsley. Cook 5 minutes, stiring twice.

Dice Potatoes, slice Zucchini, and add together with Lentils and White Beans. Simmer 20 minutes covered on low heat. Stir.

Add Water, vegetable extract or flavorings, salt and pepper.

Bring to boil. Boil 5 minutes. Simmer 2 hours, stirring occasionally. (Add water if needed.)

Add Rice 30 minutes before soup is ready and simmer.

Serve hot with fat free croutons.

Posted to fatfree digest by recruitr@... (K. Burnett) on Sep 16, 1999, converted by MM_Buster v2.0l.

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