Veg Soup Cuisine--Hearty Vegetable Panade

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* Exported from MasterCook *

 

Hearty Vegetable Panade

 

Recipe By :Vegetarian Soup Cuisine, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Soup Cuisine

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium red onion -- diced

1 small zucchini -- diced

2 cloves garlic -- (to 3) minced

7 cups water

2 carrots -- peeled & diced

1 medium white potato -- diced (do not peel)

1 medium parsnip or turnip -- peeled & diced

1 14 oz can stewed tomatoes

1/4 cup dry red wine

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

12 slices Italian bread

OR French bread -- torn into pieces

1 cup grated lowfat Swiss cheese

OR part-skim mozzarella

 

In a large saucepan, heat the oil. Add the onion, zucchini, and garlic,

and saute 5 minutes. Stir in the water, carrots, potato, parsnip or

turnip, stewed tomatoes, wine, and seasonings, and bring to a simmer. Cook

for about 45 minutes to 1 hour over medium low heat, stirring

occasionally.

 

Place the torn bread into the bottom of each soup bowl. Ladle the soup

over the bread and pack it down with a spoon. Sprinkle the cheese over

top. Let the soup sit for a few minutes, allowing the bread to soak in the

broth. Pass the extra bread at the table.

 

SOUP TIP: Add 2 to 3 tablespoons of chopped herbs (such as basil, oregano,

marjoram, parsley) to the soup near the finish.

 

S(ISBN):

" 0-7615-0190-8 "

Copyright:

" 1996 "

 

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Per serving: 219 Calories (kcal); 6g Total Fat; (25% calories from fat); 6g

Protein; 35g Carbohydrate; 0mg Cholesterol; 455mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Panade is a soup that is ladled over bread and left to soak.

Panade is from the French word for bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0