1,000 Vegetarian Recipes: soups 1

[Guest guest]

These soups look good and easy:

 

Escarole-Bean Soup

Leek And Wild Rice Soup

 

Kathleen

 

* Exported from MasterCook *

 

Escarole-Bean Soup

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 127

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons vegetable oil

3/4 cup chopped onions

1 clove garlic -- minced

14 1/2 ounces canned whole peeled tomatoes -- undrained

4 cups vegetable broth -- (pages 93-95)

4 cups lightly packed -- bite-sized pieces,

-- escarole

1 cup cooked cannellini beans

(cooked from dry; or canned--drained)

1/4 cup small bowtie pasta

(or other small pasta such as orzo)

1 teaspoon sugar

1/2 teaspoon dried oregano

 

Makes: 5 cups; serves: 8 to 10

 

I tasted this divine soup in a local pizzeria. It takes only 20 minutes to

prepare.

 

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

onion and garlic; cook, stirring, until softened, about 2 minutes. Add the

tomatoes with liquid and break them up with the back of a spoon.

 

2. Add the broth and bring to a boil. Add the remaining ingredients;

return to a boil. Reduce heat and simmer, uncovered, 10 minutes or until

pasta is tender.

 

Variation: Use kidney beans or chickpeas instead of cannellini.

 

Converted by MC_Buster.

 

 

 

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

 

 

* Exported from MasterCook *

 

Leek And Wild Rice Soup

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 126

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons butter or margarine or olive oil

4 cups thinly sliced leeks

(white and light green parts only)

1/2 cup minced celery

3 cups water

1/2 cup dry vermouth

1 bay leaf

1/4 teaspoon dried thyme

1/2 cup wild rice

1/2 cup half-and-half or milk

1/2 teaspoon salt -- or to taste

 

Makes: 4 3/4 cups; serves: 4 to 6

 

This rich, elegant soup is perfect to start any company meal.

 

1. In a 4-quart saucepan, melt the butter or margarine over medium-high

heat. Add the leeks and celery; cook, stirring, until softened, about 4

minutes.

 

2. Add the water, vermouth, bay leaf, and thyme; bring to a boil. Stir in

the wild rice; reduce heat and simmer, covered, 1 hour. Discard bay leaf.

 

3. Stir in half-and-half and salt; cook until heated through.

 

Variation: Use additional broth instead of the vermouth.

 

Converted by MC_Buster.

 

 

 

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

 

 

 

schuller