Yield: 4 Servings
|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:|
|¼ cup||Dried elbow macaroni (NOTE: I used 1 c. of ditalini; can also use rice)|
|1 tablespoon||Minced fresh oregano|
|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, .