Guest guest Posted August 24, 1999 Report Share Posted August 24, 1999 * Exported from MasterCook * Easy Minestrone Soup Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 174 Serving Size : 8 Preparation Time :0:00 Categories : Vegetable Bean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces kidney beans -- undrained 2 1/2 cups water 1 1/2 cups zucchini -- diced 1 cup leek -- chopped 3/4 cup sliced celery 1/2 cup diced carrot 1/3 cup dry red wine 1 teaspoon Creole seasoning 1 garlic clove -- minced 8 ounces no-salt-added tomato sauce 1/2 cup elbow macaroni -- uncooked Place 1 can of kidney beans in a food processor, and process until smooth. Spoon bean puree into a Dutch oven; stir in remaining can of kidney beans, water, and the next 8 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1506 0 Quote Link to comment Share on other sites More sharing options...
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