Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Spanish onions |
| 5 \N | Cloves fresh garlic |
| 3 \N | Stalks celery |
| 3 larges | Carrots |
| 1 \N | Parsnip |
| 1 small | Eggplant |
| 1 large | Zuccini |
| ½ pounds | Fresh green beans |
| ¼ bunch | Fresh cilantro or flat parsley |
| 1 can | Kidney beans; ( can be omitted) |
| 1 \N | Box frozen corn |
| 1 can | (28 oz) crushed tomatoes |
| 2 cans | (8 oz) tomato sauce |
| 4 ounces | Small pasta (like a;b,c,) cooked and drained |
cut all fresh vegetables into bite size or smaller pieces, green beans into 1" pieces. In large pot, saute onion and garlic, till soft. Add rest of fresh vegetables.Add tomato sauce, crushed tomatoes,and cover with water.Simmer till tender,then add pasta and corn. Season with salt, pepper,oregano,basil, italian seasoning and garlic powder to taste.
I use a 12 quart stock pot, and freeze some for another day. I have found that most tomato based soups and sauces taste even better when reheated another day. Enjoy!
Posted to JEWISH-FOOD digest V97 #323 by "Aliza Blizinsky" <alizab@...> on Dec 10, 1997