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Newsgroups: rec.food.recipes
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Subject: Minetrone soup
Message-ID: <darsie-050594142657@chard.ece.ucdavis.edu>
Organization: University of California, Davis
References: <BERN.94May5010246@maui.cs.ucla.edu>
Date: Thu, 5 May 1994 21:07:10 GMT
Garden Fresh Minnestrone
Ingredients:
3 med leeks or 1 onion
2 cloves garlic
3 T. olive oil
8 c. water or stock
6 c. prepared fresh vegetables
(potatoes, carrots, celery, zucchini, peas)
1 lb. kidney beans (canned)
1/2 tsp. each basil, oregano, rosemary
1/4 c. tomato paste
1/2 c. macaroni
2 c. chopped spinach
Parmesan for garnish
Instructions:
Trim root ends and outer leaves from leeks; slit each leek
lengthwise, rinse between layers and thinly slice. Cook
leeks & garlic in oil for 5 minutes. Add stock, beans &
their liquid, veggies and spices; bring to simmer. Reduce heat;
cover & cook for 30 min. Stir in tomato paste & macaroni and
simmer until macaroni is tender. Add spinach and cook just
till it wilts. Season to taste with salt & pepper. Garnish
with Parmesan at the table.