Tuscan vegetable minestrone

Yield: 4 Servings

Measure Ingredient
2 cups Diced green cabbage
½ cup Diced onion
½ cup Diced carrots
½ cup Diced celery
½ cup Diced peeled baking potato (NOTE: I never peel potatoes!)
1 cup Canned ground tomatoes or diced tomatoes diced finer by hand
5 cups Vegetable Broth; home-made or store-bought (NOTE: I use 1 can store-bought and make up the difference with water)
½ cup Diced zucchini
1 can (15-oz) kidney beans -or-
2 cups Home-cooked kidney beans with:
¾ cup Liquid
¼ cup Dried elbow macaroni (NOTE: I used 1 c. of ditalini; can also use rice)
1 tablespoon Minced fresh oregano
\N \N Salt and pepper

From: Anne Washburn <quaker@...> Date: Tue, 13 Aug 1996 08:34:18 -0400 (EDT) Here is the recipe from "Everyday cooking with Dr. Dean Ornish," at p.69. I have made this many times, and it is always a hit with everyone. You can use other beans (white, pinto, etc.) and other vegetables in season. The recipe says it "serves 4" but I served 6 last night and had a couple of portions leftover!!!! This is also made very quickly if you use canned or already cooked beans, and cut the veggies small for quicker cooking, so it's great for mid-week dinners. Mangia! In a large pot, combine cabbage, onion, carrots, celery, potato, tomatoes, and vegetable broth. Bring to a simmer over moderate heat. Cover, adjust heat to maintain a simmer, and cook until vegetables are half done, about 15 minutes. Add zucchini, beans with their juice, and macaroni. Cover and simmer until vegetables are tender and pasta is al dente, about 15 minutes.

Add oregano. Season to taste with salt & pepper.

Serving size: 1¾ c., Calories: 184, Fat: 0.9 g, Cholesterol: 0 mg.

fatfree digest V96 #224

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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