Yield: 8 Servings
|1 large||Onion, coarsely chopped|
|⅓ cup||Celery, chopped|
|1 teaspoon||Olive oil|
|¼ cup||Dry red wine or grape juice|
|2 cloves||Garlic, minced|
|2 cups||Roma tomatoes, chopped|
|⅓ cup||Fresh parsley, chopped|
|⅓ cup||Carrots, chopped|
|1 cup||Cooked & diced red potatoes|
|1 cup||Macaroni, cooked|
|2 cups||Cooked kidney beans|
|8 cups||Vegetable broth or water|
|1 tablespoon||Basil, dried|
|½ teaspoon||Oregano, dried|
|1 teaspoon||Chives, dried|
In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown. (add some of the stock if onion starts to stick) Add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently. Add remaining ingredients; bring to a boil.
Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. Before serving, puree 1 cup of stew in a blender and add back.
Adjust seasonings as needed.
Variation: For a thicker stew, use uncooked diced potatoes and macaroni.
Cook until potatoes and pasta are tender, about 25 minutes instead of the original 15. Proceed with remaining steps.
Source: The Vegetarian Times Magazine Jan 96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini