Winter Minestrone - vegan

[Guest guest]

This recipe is 2.69 points per serving.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

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* Exported from MasterCook *

 

WINTER MINESTRONE--VEGAN

 

Recipe By : Kim Sinclair " <sinclai

Serving Size : 16 Preparation Time :0:00

Categories : 3 Point Beans And Legumes

Low-Fat Pasta

Rice And Grains Soups

Vegan Done By Dotties Calculator

 

Amount Measure Ingredient -- Preparation Method

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2 medium onions -- chopped

3 stalks celery -- chopped

5 cloves garlic

2 teaspoons basil

1 teaspoon rosemary

1 teaspoon oregano

1 teaspoon thyme

3 bay leaves

5 new potatoes -- chopped, not peeled

2 large carrots -- diced

1 large squash -- chopped

1 medium turnip -- peeled and chopped

2 large tomatoes -- chopped

2 cups shredded cabbage

1/2 cup pearl barley

15 ounces canned kidney beans -- 1 can

2/3 cup macaroni

14 ounces canned tomatoes -- 1 can crushed

salt and pepper to taste

8 cups vegetarian bouillon

 

Okay, here comes the beauty of the pressure cooker. Prepare all of the

vegetables. In the pressure cooker, fry the onion with about 2 tablespoon of

olive oil. When the onion is just soft, add the garlic and allow to cook for

another 2 minutes . Add all of the vegetables as well as the vegetable stock.

Stir well and increase the heat to high. Add the barley, beans, macaroni, and

spices. Cover the pressure cooker and bring up to a high pressure. Cook at a

high pressure for 10 minutes. Lower the heat and drop the pressure. Return the

soup to the stove and place over a low heat. Add the crushed tomatoes and mix

well. Allow the soup to simmer for as long as you can, but at least 20 minutes.

Serve

 

Note: Here is the second in what seems to be our series on hearty tomato-filled

dishes that go well with sourdough bread. Minestrone translates into " big soup "

and by gum, this one is. I will discuss the pressure-cooker way to make this

soup, and the advantages should become readily apparent. If you don't have a

pressure cooker, the recipe will remain the same, but you will need to allow the

soup to simmer for at least an hour until the vegetables are soft.

 

Makes approx 16 ( 1 cup ) servings.

 

Sent by: Kim Sinclair " <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 189 cal, 2.5g (11.5%) fat, 6.5g fibre, 1045mg sodium

 

Per serving: 2.69 points