Vegetable soup supreme
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 2 | Carrots | |
| 2 | Celery stalks | |
| 2 | Zucchini | |
| 3 | Tomatoes | |
| 2 | tablespoons | Olive oil |
| 1½ | teaspoon | Salt |
| 10 | ounces | Frozen green beans -- 10 oz |
| Pkg | ||
| 1 | can | Red kidney beans -- drained |
| Spaghetti -- * see note | ||
| Parmesan cheese -- block | ||
| 6 | Garlic cloves | |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Basil |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Tomato paste |
Directions
* Break up enough spaghetti to have about ¼ cup of 2-inch pieces.
** This recipe calls for the use of a food processor, but it is not absolutely necessary.
1. Fit slicing disk into work bowl. Slice each vegetable separately.
Slice onion, carrots, celery, zucchini and tomatoes. 2. Heat olive oil in a large saucepan. Using medium heat, saute onion until tender.
Add 4 cups water and sliced vegetables. Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. 3. Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook 10 minutes longer. 4. Prepare cheese mixture which follows, and stir into soup.
Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade into a clean work bowl. Process cheese until chopped into ⅛-inch pieces. Measure ¼ cup cheese and set remaining cheese aside. Still using the steel blade, combine garlic, salt, olive oil, tomato paste and ¼ cup chopped cheese in the bowl. Process to a smooth paste.
Recipe By : Jo Anne Merrill