Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 * Exported from MasterCook * Simple Mediterranean Vegetable Soup Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 48 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium chopped onion -- (about 6 ounces) 1 small peeled and chopped carrot -- (about 2 ounces) 3 large garlic clove -- finely chopped 6 cups vegetable broth -- preferably Basic Vegetable Broth (see separate recipe) OR low-sodium canned broth 8 ounces plum tomatoes seeded and coarsely chopped 1 bay leaf Salt and freshly ground black pepper -- to taste 4 ounces green beans -- trimmed, cut into 1-inch lengths 1/4 cup tubettini or ditalini or orzo pasta 4 ounces coarsely chopped fresh spinach leaves -- (optional) MAKES 4 TO 6 SERVINGS A simplified variation of minestrone, this makes a delicious light lunch or first course. For a more substantial soup, cooked white beans, red kidney beans, or chickpeas can be added. In a medium stockpot, heat the oil over medium-low heat. Add the onion and carrot and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic and increase the heat to medium; cook, stirring, for 1 minute. Add the broth, tomatoes, bay leaf, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer gently for 20 minutes. Add the green beans and pasta; bring to a boil over high heat. Reduce the heat, cover, and simmer gently until the pasta is barely al dente, 5 to 8 minutes. Add the spinach, if using, stirring well to combine. Cook, covered, until the pasta is cooked al dente and the green beans are tender, about 5 minutes. Serve hot. Advance Preparation: The soup can be held, covered, over very low heat for one hour before serving, but the pasta will no longer be cooked al dente. The completely cooled soup can be stored, covered, in the refrigerator for up to three days. Reheat over low heat. Per Serving: Calories 194, Protein 19 g, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 18 g, Dietary Fiber 8 g, Sodium 789 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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