Ingredients Jump to Instructions ↓

  1. 1 lg Onion, coarsely chopped

  2. 1/3 c Celery, chopped

  3. 1 t Olive oil

  4. 1/4 c Dry red wine or grape juice

  5. 2 cl Garlic, minced

  6. 2 c Roma tomatoes, chopped

  7. 1/3 c Fresh parsley, chopped

  8. 1/3 c Carrots, chopped

  9. 1 c Cooked & diced red potatoes

  10. 1 c Macaroni, cooked

  11. 2 c Cooked kidney beans

  12. 8 c Vegetable broth or water

  13. 1 tb Basil, dried

  14. 1/2 ts Oregano, dried

  15. 1 t Chives, dried In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown. (add some of the stock if onion starts to stick) Add garlic, tomatoes, parsley and carrots; cook

  16. 5 minutes, stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. Before serving, puree

  17. 1 cup of stew in a blender and add back. Adjust seasonings as needed. Variation: For a thicker stew, use uncooked diced potatoes and macaroni. Cook until potatoes and pasta are tender, about 25 minutes instead of the original

  18. 15. Proceed with remaining steps.

Instructions Jump to Ingredients ↑

  1. Source: The Vegetarian Times Magazine Jan 96


Send feedback