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Vegan: Simple Mediterranean Vegetable Soup

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* 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

 

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