minestrone

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* Exported from MasterCook *

 

Minestrone Soup Krishna

 

Recipe By :Krishna, California

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup tomato -- skinned and chopped

1/3 cup garbanzo beans -- soaked overnight

1/4 cup basil leaves

1 parsley sprig -- chopped

9 cups water

1 carrot -- peeled and diced

1 cup diced potatoes

1 large zucchini -- diced

1 cup shredded cabbage

salt

freshly ground pepper

1/2 cup barley

1/2 cup parmesan cheese

1/2 teaspoon Asafetida (hing)

 

1. Heat oil in large saucepan, add hing and cabbage. Saute for 1 minute. Add

tomatoes, chick-peas, basil, parsley, and water. Bring to a boil, cover, and

simmer for 1 hour.

 

2. Add carrots and celery, and cook for 20 more minutes.

 

3. Add remaining ingredients, except for cheese. Cook 45 more minutes. Add salt,

to taste.

 

4. Let the soup stand for 15 minutes. Stir in Parmesan cheese and serve hot.

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 204 Calories; 8g Fat (33.1% calories from

fat); 8g Protein; 27g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 151mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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