Minestrone a la moosewood
Yield: 1 Large pot
Ingredients:
- 1 1/2 c Cooked peas or garbanzo bean
- 1/2 c Dry pasta
- 1 c Fresh chopped tomatoes
- 3 tb Olive oil Parmesan cheese
- 1 c Chopped onion
- 4 -5 cloves garlic crushed
- 1 c Minced celery
- 1 c Cubed carrots
- 1 c Cubed eggplant or zucchini
- 1 c Chopped green pepper
- 2 ts Salt
- 1/4 ts Black pepper
- 1 ts Oregano
- 1/2 c Fresh chopped parsley
- 1 ts Basil
- 2 c Tomato puree
- 3 1/2 c Water or beef stock
- 3 tb Dry red wine
Instructions:
In a soup kettle saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt carrot celery and eggplant/ zucchini. If you use zucchini add it with the green pepper. Mix well. Add oregano black pepper stock puree cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then heat the soup to a boil add the pasta and boil gently until the pasta is tender. Serve immediately topped with parsley and parmesan. Source: Moosewood Cookbook Provided to you by: Stephanie Needham Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields Cyberealm BBS Watertown NY 315-785-8098
