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Minestrone A La Moosewood

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MINESTRONE A LA MOOSEWOOD
 Categories: Soups
      Yield: 1 Large pot
 
  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 ts Oregano
    1/2 c  Fresh chopped parsley
      1 ts 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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