my favorite recipe

[Guest guest]

Thanks, sounds delicious!

Lucinda

 

---- kristadiego <diegofamily wrote:

> Hello all,

>

> Since I am new, I've been " taking " from all of you in this great group. While

looking

> through recipes, I thought I'd " give back " by sharing my favorite bean soup

recipe. It came

> from Cooking Light Magazine several years ago (not sure which issue). Here it

is...you can

> add or subtract your favorite veggies and/or browns and it is still good:

>

> Tuscan Bean Soup

>

> 1 TBS olive oil

> 1/2 cup each of diced carrots, diced celery, diced onion, diced leeks, diced

zucchini, and

> diced yellow squash

> 1 TBS minced garlic

> 1 TBS tomato paste

> ! TBS chopped fresh sage

> 1 cup red wine

> 6 cups broth (bean, chicken or vegetable)

> 5 cups cooked beans (I use small white ones)

> 2 cups chopped spinach

> 1 cup diced tomatoes

> 1/4 cup minced fresh basil

> salt and pepper to taste

>

> In large, heavy pot, heat oil over medium flame and saute carrots, celery,

onion, leeks,

> squashes and garlic for a few minutes. Add tomato paste, sage, and wine;

cover and cook

> 10 minutes.

>

> Uncover and continue to cook 5 minutes. Add broth and bring to boil. Add

cooked beans,

> spinach, toamtoes, basil, salt and pepper. Reduce heat and simmer 10 minutes.

>

> Serve garnished with croutons, pesto, or grated parmesan.

>

> Enjoy!

>

> Krista

>

>

[Guest guest]

Krista,

 

thank you for this yummy-sounding recipe! How long does it take you to

make it? And how many servings do you get out of it (approximately)?

Just asking...

 

And, since the recipe mentions wine, does anyone know if it is ok to

use alcohol in cooking? Does the alcohol disintegrate while cooking or

does it stay in there as sugar?

 

I have a French veggie cookbook and many recipes require wine...

 

Thanks,

Tina

 

, " kristadiego "

<diegofamily wrote:

>

>