Minestrone A La Moosewood

MINESTRONE A LA MOOSEWOOD

1 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 c Cooked peas or garbanzo bean

1/2 c Dry pasta

1 c Fresh chopped tomatoes

3 tb Olive oil

Parmesan cheese

1 c Chopped onion

4 -5 cloves garlic, crushed

1 c Minced celery

1 c Cubed carrots

1 c Cubed eggplant or zucchini

1 c Chopped green pepper

2 ts Salt

1/4 ts Black pepper

1 t Oregano

1/2 c Fresh chopped parsley

1 t Basil

2 c Tomato puree

3 1/2 c Water or beef stock

3 tb Dry red wine

In a soup kettle, saute garlic and onions in olive oil

until they are soft and translucent. Add 1 tsp salt,

carrot, celery and eggplant/ zucchini. If you use

zucchini, add it with the green pepper. Mix well. Add

oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10

minutes before you plan to serve. Then, heat the soup

to a boil, add the pasta, and boil gently until the

pasta is tender. Serve immediately, topped with

parsley and parmesan.

Source: Moosewood Cookbook Provided to you by:

Stephanie Needham, Cyberealm BBS original post 9/92

Typed in MM format by Linda Fields, Cyberealm BBS

Watertown NY 315-785-8098 - - - - - - - - - - - - - - - - - -