1,000 Veg & Pasta Day: Minestrone

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* Exported from MasterCook *

 

Minestrone

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 96

Serving Size : 8 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

2 cups vegetable broth

(see separate recipes)

2 cups chopped tomatoes

1 cup sliced carrots

1 cup sliced celery

3/4 cup chopped onions

3 tablespoons red wine

1/2 teaspoon dried oregano

1 clove garlic -- minced

1/2 teaspoon salt -- or to taste

1/4 teaspoon pepper

2 cups sliced zucchini

1 cup diced peeled potatoes

1 1/2 cups cooked kidney beans

(cooked from dry; or canned drained)

1/4 cup chopped fresh parsley

3 tablespoons small shells

OR other small pasta -- such as orzo

 

Vegan. Low fat

 

Makes: 8 cups; serves: 8 to 12

 

Any Italian grandmother would be proud of this soup, even without the

traditional beef base.

 

1, Place the water, broth, tomatoes, carrots, celery, onions, wine,

oregano, garlic, salt, and pepper in a 4-quart pot. Bring to a

boil. Reduce heat and simmer, uncovered, 40 minutes.

 

2. Add the zucchini, beans, potatoes, parsley, and shells. Cook 20

minutes longer, or until potatoes are tender.

 

Variation: Use a 14 1/2-ounce can whole peeled tomatoes (undrained) instead

of fresh tomatoes.

 

 

 

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