Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 | Cloves garlic; mashed or minced |
| 1 large | Onion; medium dice |
| 1 cup | Diced celery; including tops |
| 2 | Bay leaves |
| ½ teaspoon | Crushed dried marjoram |
| ½ teaspoon | Crushed dried oregano |
| ½ teaspoon | Crushed dried thyme |
| 1 can | (28-oz) tomatoes; diced |
| 1 can | Water or vegetable stock (use tomato can) |
| 4 cups | Cooked lima beans |
| 1 cup | Spiral pasta (up to) |
| 5 cups | Chopped spinach leaves and stems |
Date: Mon, 05 Feb 1996 07:27:01 -0800 From: dlachman@... (Diane Lachman) I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following.
Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered.
Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.
FATFREE DIGEST V96 #36
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .