Thymely vegetable soup with ziti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | medium | Onion; chopped |
| ½ | cup | Dried lentils; rinsed |
| 1 | small | Carrot; thinly sliced |
| ¼ | teaspoon | Celery seed |
| 1½ | teaspoon | Brown sugar |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Dried thyme; leaves |
| ⅛ | teaspoon | Freshly ground black pepper |
| 2 | Cloves garlic; minced | |
| 3 | teaspoons | Vegetarian bouillon; dissolved in |
| 1⅔ | cup | Water; *see note |
| 15 | ounces | (1-can) crushed tomatoes; low salt |
| ½ | medium | Zucchini; cut in half lengthwise and thinly sliced |
| ½ | cup | Frozen corn |
| 2 | tablespoons | White wine vinegar |
| ½ | cup | Ziti pasta; dry measure |
| ½ | cup | Grated Parmesan cheese or Romano cheese |
| French bread; to serve | ||
Directions
Mix 2 cups water, onions, lentils, carrots, and celery seed in an electric slow cooker. Stir in the sugar, marjoram, thyme, pepper, garlic, broth, tomatoes, zucchini, corn, and vinegar. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. During the last hour of cooking stir in the ziti. Cover and cook until the ziti are al dente, 10 to 30 minutes.
Divide the soup among 4 bowls, and sprinkle each serving with 2 tablespoons of cheese.
Cook's Note: One 14-ounce can of vegetable broth can be used instead of the (bouillon) concentrate. Soup is best served freshly made. Herby flavor goes well with crusty rustic or french bread. Need 5 to 6 quart cooker.
PER SERVING: 288 cals, 4⅖ g fat (14% of calories), 2½ g saturated fat, 10 mg cholesterole, 659 mg sodium (varies by bouillon), 3½ g fiber.
>From Carol Heding Munson (c) 1996: "Slow Simmered Soups" chapter in Smart Crockery Cooking (c) NY: Sterling IBSN 0-8069-6106-6. Kitpath Collection phannema@.... (c) Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996) Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 09, 1998