Yield: 8 Servings
|3||Cloves garlic; mashed or minced|
|1 large||Onion; medium dice|
|1 cup||Diced celery; including tops|
|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, .