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minestrone-soup-2 recipe

To:      Sally Charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From:    sally charette                       (ECZ5SCC@MVS.OAC.UCLA.EDU)
 From Dr. Dean Ornish's Program for Reversing Heart Disease.
      Minestrone Soup
      (Makes 6 servings)
      1 cup chopped onions 3 tablespoons freshly minced garlic 1 cup minced
 carrots 1/4 cup freshly minced parsley 1 teaspoon dried oregano 1 teaspoon
 dried basil 1/2 teaspoon dried thyme 1/4 cup dry red wine 1/2 cup chopped
 celery 1 cup sliced cabbage 1/4 cup chopped green bell pepper 2 cups
 vegetable stock or water 1 cup cooked Great Northern beans 1 1/2 cups
 chopped tomatoes 1/4 teaspoon ground cloves 1/4 cup salt-free tomato paste
 1 cup apple juice 2 cups unsalted vegetable juice cocktail 1 cup sliced
 zucchini 1/4 cup egg-free, oil-free macaroni Salt Freshly ground black
      Braise onions, garlic, carrots, and herbs in wine until onions are
 soft.  Add celery, cabbage, bell pepper, and 1 cup of stock or water and
 simmer for 5 minutes, stirring occasionally.  Add beans, tomatoes, cloves,
 tomato paste, apple juice, and vegetable juice and bring to boil.  Lower
 heat and simmer 15 minutes.  Add zucchini and simmer another 2 minutes.
 Add macaroni and cook 8 minutes more.  Add salt and pepper to taste.
      Per serving (1 cup):
      Calories: 154 Cholesterol: 0 mg Total fat: 0.6 gm Saturated fat: 0.1
 kwvegan vegan