150vegan: mexican minestrone

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Mexican Minestrone

 

Recipe By :Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

2 large carrots -- diced

1 medium yellow onion -- diced

1 red or green bell pepper -- seeded and diced

3 garlic cloves (3-4) -- minced

1 jalapeno chile pepper -- seeded and minced

2 14.5-oz cans vegetable broth

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon ground cumin

1/2 teaspoon black pepper

4 ounces spaghetti or linguini -- snapped in half

1 cup cooked red kidney beans -- drained

11 ounces canned corn kernels -- drained

 

In a large saucepan, heat the oil over medium-high heat. Add the carrots, onion,

bell pepper, garlic, and jalapeno and cook, stirring, for 7 minutes. Add the

broth, tomato paste, oregano, basil, cumin, and pepper and bring to a simmer

over medium-high heat, stirring occasionally. Stir in the pasta, beans, and corn

and return to a simmer. Cook until the pasta is al dente, 10 to 12 minutes,

stirring occasionally. Remove from the heat and let stand for 5 minutes before

serving.

 

Ladle the soup into shallow bowls and serve at once.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 440 Calories; 8g Fat (15.8% calories from

fat); 16g Protein; 80g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol; 1446mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

NOTES : This recipe combines the flavors of Mexico and Italy into one intensely

flavored soup.

 

Nutr. Assoc. : 0 0 0 0 3505 0 0 0 0 0 0 0 1405 0 2873

 

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