Yield: 1 Servings
|½ pounds||Ground meat|
|2 \N||Cloves garlic smashed|
|2 \N||Onions grated|
|1 \N||Celery cut in little cubes|
|2 \N||Tomatoes, peeled, seeded and chopped|
|½ cup||Dry black beans|
|½ cup||Dry white beans|
|1 cup||Coliflower cut in little peaces|
|½ cup||Fresh green beans chopped|
|½ cup||Fresh peas|
|2 \N||Potatoes cut in little cubes|
|½ cup||Very thin pasta crashed|
Saute the meat with garlic, onions , celery, and tomatoes stirring for 10 minutes. Add white beans, black beans, let cook for a while. The time you let cook your beans depends on how hard you like your fresh vegetables.
Add, by order, while boiling: carrots, green beans, peas, potatoes, pasta and rice, salt, pepper. Cook for another 15 minutes.
Posted to JEWISH-FOOD digest V97 #024 by Daniella De Picciotto <daniela@...> on Jan 21, 1997.