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minestrone-soup-8 recipe

Date: Wed, 23 Apr 1997 09:06:50 -0400 (EDT)
From: Marianne Cowley (mcowley@cftnet.com)

Recipe By     : The Vegetarian Epicure by Anna Thomas
Serving Size  : 6    Preparation Time :1:00
Categories    : Soup                             VLF
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  qt            garlic broth**
   2      med           potatoes -- cubed
   3                    carrots -- sliced
   3      small         zucchini -- sliced
   5                    tomatoes -- chunked
   1      small         onion -- chopped
     1/2  tsp           dried sage
     1/2  tsp           dried basil
   1      pinch         oregano
   1      pinch         parsley
     1/2  c             kidney beans -- cooked
   1      handful       spaghetti -- broken
                        salt and pepper
Heat 2 tbsp of broth in a large kettle and saute potatoes, carrots,
and onion until onion is soft.
Add remaining broth and herbs.  Bring to a boil; simmer for 15 minutes.
Add zucchini, half of tomatoes, and the beans.  Simmer for 15 minutes.
Add spaghetti and remaining tomatoes.  Season with salt and pepper and 
cook until pasta is al dente, 12-15 minutes.
Notes:  Based on Potato Peel Broth recipe -- in a pinch, sub 2 c water 
        and several minced cloves of garlic.

        I often use twice the veggies, a can of tomatoes, a can of kidney
        beans, and two handfuls of spaghetti broken in 1-2" pieces.
        Don't worry about exact amounts of veggies, this recipe is very
        flexible.  Do make sure there's enough liquid for the pasta to 

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