V. Planet: Lima Minestrone

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* Exported from MasterCook *

 

Lima Minestrone

 

Recipe By : Vegetarian Planet by Didi Emmons, page 109

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 cup chopped onion

3 garlic cloves -- minced

1/2 cup white wire

6 cups Roasted Vegetable Stock

(see separate recipe)

2 cups water

2 teaspoons chopped fresh rosemary

OR 1 teaspoon dried rosemary

1 1/2 cups fresh or frozen lima beans

1 red bell pepper -- seeded

and cut into 1-inch julienne strips

2 cups corn kernels

1 teaspoon salt

1 squeeze lemon juice

1 dash balsamic vinegar -- (1 to 2)

freshly-ground black pepper -- to taste

and more salt -- to taste

1/2 cup grated Parmesan cheese -- for garnish

 

Serves 6

 

Move over French onion, and watch out oxtail - this minestrone can contend

with the richest meat-based soups around. It is chock-full of three

vegetables - corn, red bell pepper, and lima beans. You need to make a

simple vegetable stock beforehand, but once you've made the stock, you're

only 20 minutes away from serving the soup.

 

1. In a stockpot or large saucepan, heat the olive oil over medium-high

heat. Add the onions, and let them cook for 10 minutes, stirring

occasionally, or until they begin to brown at the edges. Add the garlic,

and cook 1 minute more. Stir in the wine, stock, water, and

rosemary. Bring the mixture to a simmer, and cook, covered, for 10 minutes.

 

2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer

another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash

or two of balsamic vinegar, and stir in the salt and pepper to

taste. Serve the soup topped with Parmesan cheese.

 

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