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Ingredients Jump to Instructions ↓

  1. 1 C White Beans -- dried

  2. 10 C Water -- or veggie broth

  3. 1 Onion -- coarsely chopped

  4. 2 Garlic Cloves -- minced

  5. 2 Leeks -- sliced

  6. 2 Carrots -- sliced

  7. 2 Stalks Celery -- sliced

  8. 2 Lg Potatoes -- peel, chunk

  9. 1/2 lb Mushrooms -- thickly sliced

  10. 2 Zucchini -- cun in half length-

  11. 1 C Green Beans --

  12. 1" pcs

  13. 15 oz Stewed Tomatoes -- Italian style

  14. 1 tbsp Parsley

  15. 1 tsp Dried Basil

  16. 1/2 tsp Dried Rosemary

  17. 1/4 tsp Dried Sage

  18. 1 C Cabbage -- shredded

  19. 1/2 C Frozen Peas

  20. 1/2 C Orzo -- or other sm pasta

  21. Pepper -- to taste

  22. 1 hr. Add leeks, carrots, celery, potatoes, mushrooms, zucchini, green beans, tomatoes, and seasonings. Continue to cook for another hr. Add cabbage and peas. Cook

  23. 20 min. Add pasta and cook another

  24. 10 min. Sprinkle with freshly ground pepper before serving.

  25. HINT: This soup is even better when it is reheated. It also freezes well. The veggies may be varied to suit your own tastes or to use what you have available.

Instructions Jump to Ingredients ↑

  1. Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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