Moosewood-Minestrone

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* Exported from MasterCook *

 

Minestrone

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

1 cup chopped onion

5 cloves crushed garlic

1 cup celery -- minced

1 cup carrot -- cubed

1 cup eggplant -- cubed

(Or zucchini)

1 cup chopped green bell pepper

2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon oregano

1/2 cup fresh parsley -- chopped

1 1/2 cups cooked garbanzo beans

(Or pea beans)

1/2 cup dry pasta

1 cup chopped fresh tomatoes

Parmesan cheese

1 teaspoon basil

2 cups tomato puree

3 1/2 cups water or stock

3 tablespoons dry red wine

 

In a soup kettle, saute garlic and onions in olive oil until they are soft

and translucent. Add 1 tsp. salt, carrot, celery and eggplant. (If you use

zucchini, add it with the green pepper.) Mix well. Add oregano, black

pepper and basil. Cover and cook over low heat 5-8 minutes. Add green

pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes.

Add tomatoes and remaining salt. Keep at lowest heat until 10 minutes

before you plan to serve. Then, heat the soup to a boil, add pasta, and

boil gently until pasta is tender. Serve immediately, topped with parsley

and parmesan.

 

Formatted by Karen Sonnessa <ksonness

 

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NOTES : This recipe calls for cooked pea beans or garbanzo beans

(chickpeas). If you use chickpeas, begin soaking them 3 1/2 hours before

you make the soup. After 2 soaking hours, cook them in boiling water for

about 1 1/2 hours - until comfortably chewable. If you use pea beans, you

needn't soak them, but give them 1 1/2 -2 hours to cook. In either case, if

you cook the beans in plenty of water, save the extra water to use as stock

for the soup. You'll have a fuller-flavored, higher-proteined minestrone.

 

Karen S

ksonness