VT cookbook: Italian soups

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Italian soups:

 

Classic Minestrone

Italian Chickpea Soup

 

* Exported from MasterCook *

 

Classic Minestrone

 

Recipe By : Vegetarian Times Complete Cookbook, page 161

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon virgin olive oil

1/4 cup water

1 large onion -- chopped

4 cloves garlic -- minced

2 leeks -- chopped

1 carrot -- chopped

2 celery stalks -- chopped

1 bay leaf

1 tablespoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon freshly ground black pepper

3/4 pound fresh mushrooms -- sliced

1/2 cup dry red wine or vegetable stock

1/2 small head green cabbage -- small head

20 ounces canned tomatoes -- chopped

(2 1/2 cups)

2 cups cooked white beans

6 cups water

1 cup trimmed green beans -- (fresh or frozen)

Salt -- to taste

Freshly grated Parmesan cheese -- (optional)

 

Serves 8

 

Heat the oil and water in a large soup pot and saute the onion until

translucent. Add the garlic, leeks, carrot and celery and saute until

soft, about 10 minutes. Add the herbs and pepper and cook, stirring,

briefly; then add the mushrooms. When the mushrooms are soft and have

released most of their liquid, about 10 minutes, add the wine or stock and

boil until the liquid is reduced by half, about 45 minutes.

 

Shred the cabbage and add to the soup along with tomatoes and white

beans. Add the water and simmer until the vegetables are tender. Then add

the green beans and cook just until they turn bright green. Add

salt. Serve with Parmesan cheese (about 1 teaspoon per bowl).

 

Per Serving: 121 Calories, 6 G Protein, 1 G Fat, 21 G Carbohydrate, 0 MG

Cholesterol, 168 MG Sodium, 8 G Fiber.

 

 

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* Exported from MasterCook *

 

Italian Chickpea Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 173

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- diced

2 large garlic cloves -- minced

1 small bay leaf

1/2 teaspoon dried thyme

4 vegetable bouillon cubes

4 cups water

32 ounces canned chickpeas -- rinsed

1 large sweet potato -- peeled

and cut in 1-inch cubes

3 large carrots -- cut in 1-inch cubes

1 stalk celery -- diced finely

1 tablespoon prepared yellow mustard

1/3 cup minced fresh parsley leaves

Freshly ground black pepper -- to taste

 

Serves 6

 

This classic Italian soup is a cinch to make when you use canned

chickpeas. It freezes well, so make it in quantity for quick and easy suppers.

 

In large pot, combine the onion, garlic, bay leaf, thyme, bouillon and

water. Bring to a boil and simmer minutes. Add the chickpeas, sweet

potato, carrots, celery and mustard; simmer until the vegetables are very

soft, about 10 to 12 minutes.

 

With a potato masher, mash the vegetables and chickpeas to a chunky

puree. (The chickpeas will remain mostly whole.) Stir in parsley and pepper.

 

Per Serving: 286 Calories, 9 G Protein, 2 G Fat, 57 G Carbohydrate, 0 MG

Cholesterol, 574 MG Sodium, 10 G Fiber.

 

 

 

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