October 31, 2005
Minestrone Soup
Ingredients:
64 oz vegetable broth
24 oz crushed tomatoes
14 oz kidney beans, drained
1 cup onions, chopped
1 medium eggplant, chopped
2 small zucchini, chopped
4 carrots, cut into coins
4 stalks of celery, chopped
4 cloves garlic, chopped
1/2 cup fresh basil
1/2 cup fresh spinach
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 lb ditalini pasta (or other small pasta)
Directions:
In a large pot with a cover, bring vegetable broth, onions, garlic, celery and carrots to boil. Add tomatoes, zucchini, peas, green beans, kidney beans and eggplant and cook through. Cover and return to boil. Add pasta and cook 10 minutes. Add spinach and basil. Stir through and serve.
64 oz vegetable broth
24 oz crushed tomatoes
14 oz kidney beans, drained
1 cup onions, chopped
1 medium eggplant, chopped
2 small zucchini, chopped
4 carrots, cut into coins
4 stalks of celery, chopped
4 cloves garlic, chopped
1/2 cup fresh basil
1/2 cup fresh spinach
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 lb ditalini pasta (or other small pasta)
Directions:
In a large pot with a cover, bring vegetable broth, onions, garlic, celery and carrots to boil. Add tomatoes, zucchini, peas, green beans, kidney beans and eggplant and cook through. Cover and return to boil. Add pasta and cook 10 minutes. Add spinach and basil. Stir through and serve.
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