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Tuscan White Bean And Pasta Pesto Soup

Polenta with Carmelized Onions

 

* Exported from MasterCook *

 

Tuscan White Bean And Pasta Pesto Soup

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups small to medium pasta -- (5 ounces)

such as ditalini or orecchiette or gnocchi

14 1/2 ounces canned vegetable broth

14 1/2 ounces canned Italian-style diced tomatoes -- undrained

16 ounces canned cannellini or Great Northern beans -- rinsed

and drained

up to 19 ounces

1 tablespoon balsamic vinegar

3 tablespoons prepared pesto sauce

Garlic-flavored croutons -- (optional)

 

This soup is brimming with traditional Tuscan ingredients and flavors:

pasta, beans, tomatoes, and pesto.

 

In a large saucepan, bring 3 quarts of water to a boil. Place the pasta in

the boiling water, stir, and return to a boil. Cook, stirring

occasionally, until al dente, 8 to 10 minutes.

 

Meanwhile, combine the broth and tomatoes in a large saucepan. Bring to a

boil, then reduce the heat to low and simmer, uncovered, for 5 minutes.

Add the beans and vinegar, and return to a simmer.

 

Drain the pasta in a colander, and stir it into the soup. Simmer 1 minute.

Remove from heat, and stir in the pesto. Ladle soup into bowls, and top

with croutons, if desired.

 

Makes 4 servings

 

Per Serving: 277 Calories; 13g Protein; 7g Fat; 47g Carbohydrates; 2mg

Cholesterol; 1181 Sodium; 8g Fiber.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Polenta with Carmelized Onions

 

Recipe By : Vegetarian Times Low-Fat & Fast, page 105

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Grains And Cereals

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 1/4 cups water

1/2 teaspoon salt

1 cup coarse yellow cornmeal

1 teaspoon olive oil

2 large onions

sliced and separated into rings

8 ounces sliced fresh mushrooms -- (about 3 cups)

3 cloves garlic -- minced (3 to 4)

2 tablespoons balsamic vinegar

Chopped fresh parsley for garnish

 

Polenta is Italian cornmeal mush that's a tasty base for hundreds of

toppings. In this dish, it is topped with sweet, carmelized onions for an

old-world comfort food.

 

In a 2-quart saucepan, bring 4 cups water and salt to a boil over high

heat. Gradually add cornmeal, whisking to prevent lumps. Reduce heat to

medium-low. Cook until thickened, whisking occasionally, about 10 minutes.

Set aside and keep warm.

 

In a medium nonstick skillet, heat oil over medium heat. Add onions and

remaining 1/4 cup water. Cook, stirring, until onions become very tender,

about 10 minutes. Stir in mushrooms and garlic. Continue cooking until

onions and mushrooms begin to brown.

 

Stir vinegar into onion mixture. To serve, spoon polenta onto plates and

top with the onion mixture. Garnish each serving with parsley. Makes 4

servings.

 

Per serving: 167 Cal.; 5g Prot.; 3g Fat; 34g Carb.; 0 Chol.; 282mg Sod.;

4g Fiber.

 

 

 

 

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