Minestrone a la moosewood

Yield: 1 large pot

Measure Ingredient
1½ cup Cooked peas or garbanzo bean
½ cup Dry pasta
1 cup Fresh chopped tomatoes
3 tablespoons Olive oil
\N \N Parmesan cheese
1 cup Chopped onion 5 cloves garlic, crushed
1 cup Minced celery
1 cup Cubed carrots
1 cup Cubed eggplant or zucchini
1 cup Chopped green pepper
2 teaspoons Salt
¼ teaspoon Black pepper
1 teaspoon Oregano
½ cup Fresh chopped parsley
1 teaspoon Basil
2 cups Tomato puree
3½ cup Water or beef stock
3 tablespoons Dry red wine

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine.

Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan.

Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

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