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lentil-minestrone recipe

Date: Sun, 17 Jan 1999 14:50:36 -0800
From: Kathleen (schuller@ix.netcom.com)

I usually make soup on winter weekends.  Today I made Madison's Lentil
Minestrone after someone highly recommended it.  You could substitute a box
of defrosted chopped spinach for the freshly cooked spinach.  I tossed in
some vegetable Better than Bouillon rather than the salt and pepper and
skipped the parmesan.

                     *  Exported from  MasterCook  *

                            Lentil Minestrone

Recipe By     : Deborah Madison's Vegetarian Cooking for Everyone (adapted)
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans And Legumes                Soups & Stews
                Vegetables                       Madison

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   red wine
   2      cups          onion -- finely chopped
   2      tablespoons   tomato paste
     1/4  cup           parsley -- chopped
   4                    garlic cloves -- chopped
   3                    carrots -- diced
   1      cup           celery or celery root -- diced
                        salt and freshly milled pepper
   1      cup           French green lentils
                        sorted and rinsed
   2                    Bay leaves
   8                    Parsley branches
   6                    Thyme sprigs
   9      cups          Water or vegetable stock
                        mushroom soy sauce to taste
   1      bunch         greens (mustard, broccoli rabe, chard or
   2      cups          cooked small pasta (shells,
                        orecchiette, or other favorite shape)
                        fatfree Parmesan (optional)

  Heat the red wine in a wide soup pot with onion.  Saute over high heat,
stirring frequently, until lightly browned,  about 10 minutes.  Add the
tomato paste, parsley, garlic, vegetables and salt to taste and cook 3
minutes more.  Add the lentils, bay leaves, parsley, thyme and water or
stock and bring to a boil.  Lower the heat and simmer, partially covered,
for 30 minutes.  Taste for salt and season with pepper.  If it needs more
depth, add mushroom soy sauce to taste, starting with 1 tb.  Remove bay
leaves, parsley and thyme. 

Boil the greens in salted water until tender and bright green and then
drain and chop coarsely.  Just before serving, add the greens and the pasta
to the soup and heat through.  Serve with a generous grind of pepper and
the Parmesan. 

Per serving 395 cal; 8 gr fat; 18% fat. 

kwvegan vegan