Minestrone alla Milanese

[Guest guest]

one i want to try if the temperatures around here ever drop!-\

this has asafoetida

 

 

 

* Exported from MasterCook *

 

Minestrone alla Milanese

 

Recipe By :Great Vegetarian Dishes by Kurma Dasa

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1/2 teaspoon yellow asafoetida powder

1 cup peeled chopped tomatoes

1/2 cup dried Borlotti or kidney beans -- soaked overnight

2 tablespoons chopped fresh basil

1 tablespoon chopped flat-leaf italian parsley

8 cups water

1 medium carrot -- peeled and diced

1 celery stalk -- diced

2 medium potatoes -- peeled and diced

2 medium zucchini -- sliced

2 cups shredded cabbage

3/4 cup fresh peas

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1 tablespoon orzo or broken spaghetti

1/2 cup grated parmesan cheese

 

1. Heat oil in large saucepan. Saute the asafoetida in the oil until it become

aromatic and then add the tomatoes, the drained soaked beans, basil, parsley and

water. Bring to a boil, lower the heat and cover and simmer for about 1 1/2

hours or until the beans are soft, stirring occasionally.

 

2. Add the carrots and celery and simmer for another 1/2 hour. Add the potatoes,

zucchini, cabbage, peas, salt and pepper. Then minutes later add the pasta.

After 10 minutes, if the potato is tender, turn off the heat. If the soup

becomes too thick, add hot water as required to thin. Let the soup sit for 5

minutes; then add the parmesan cheese, reserving some to sprinkle on the

individual soup bowls. Serve hot.

 

Start to Finish Time:

" 3:00 "

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Per Serving (excluding unknown items): 153 Calories; 5g Fat (30.0% calories from

fat); 8g Protein; 20g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 520mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : There are many varieties of this world-famous Italian soup. This one is

practically a meal in itself. Serve it with fresh bread and salad. For best

results, start the soup well in advance of the serving time and cook slowly.

 

Nutr. Assoc. : 0 1549 20183 3814 0 0 0 0 0 0 0 0 0 0 0 4318 0

 

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