minestrone from scratch

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* Exported from MasterCook *

 

Minestrone, Italy (Vegetarian)

 

Recipe By :Colin Spencer

Serving Size : 10 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons olive oil

3 garlic cloves -- crushed

1 onion -- thinly sliced

1 carrot -- thinly sliced

1 celery stalk -- thinly sliced

1 green bell pepper -- thinly sliced

1/4 white cabbage -- shredded

8 ounces potatoes -- peeled, diced

8 ounces zucchini -- thinly sliced

2 3/4 liters water

LATER ADDITIONS:

2 ounces fine spaghetti or vermicelli -- broken

4 ounces cooked cannelini beans

salt and black pepper -- freshly ground

2 ounces parmesan cheese -- freshly grated

pesto (optional) -- see note

 

1. Heat the olive oil in a large pan and throw in the garlic and the fresh

vegetables. Stir well and cook for a few moments, then add the water. Bring to

the boil and simmer for 30 minutes.

 

2. Now add the broken pasta and beans, and cook for a further 10 minutes. Season

with salt and pepper, sprinkle with parmesan just before serving.

 

Description:

" Garlic, onion and cabbage are the main flavors in this soup; serve with pesto

at table. "

Source:

" Adventurous Vegetarian by Colin Spencer (Adrian Morris 1989) "

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Per Serving (excluding unknown items): 167 Calories; 10g Fat (52.5% calories

from fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;

124mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : I fear this great soup has acquired a name for mediocrity... All too

often, this soup is a result of leftovers in the kitchen chucked together in a

saucepan and flavored inadequately with a weak stock. If you add pesto to it at

the table, you will have something approaching another great soup, a near

cousin, soupe au pistou, from nearby Geneva.

 

Nutr. Assoc. : 0 0 0 0 0 0 2415 0 0 0 0 1569 0 0 0 2130706543