*  Exported from  MasterCook  *
 
                         MINESTRONE A LA MOOSEWOOD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Cooked peas or garbanzo bean
      1/2   c            Dry pasta
    1       c            Fresh chopped tomatoes
    3       tb           Olive oil
                         Parmesan cheese
    1       c            Chopped onion
    4                    -5 cloves garlic, crushed
    1       c            Minced celery
    1       c            Cubed carrots
    1       c            Cubed eggplant or zucchini
    1       c            Chopped green pepper
    2       ts           Salt
      1/4   ts           Black pepper
    1       t            Oregano
      1/2   c            Fresh chopped parsley
    1       t            Basil
    2       c            Tomato puree
    3 1/2   c            Water or beef stock
    3       tb           Dry red wine
 
   In a soup kettle, saute garlic and onions in olive oil
   until they are soft and translucent. Add 1 tsp salt,
   carrot, celery and eggplant/ zucchini. If you use
   zucchini, add it with the green pepper. Mix well. Add
   oregano, black pepper, stock, puree, cooked beans and
   wine. Cover and simmer 15 minutes. Add tomatoes and
   remaining salt. Keep at the lowest heat until 10
   minutes before you plan to serve. Then, heat the soup
   to a boil, add the pasta, and boil gently until the
   pasta is tender. Serve immediately, topped with
   parsley and parmesan.
   
   Source: Moosewood Cookbook Provided to you by:
   Stephanie Needham, Cyberealm BBS original post 9/92
   Typed in MM format by Linda Fields, Cyberealm BBS
   Watertown NY 315-785-8098
  
 
 
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