Vegetarian Minestrone
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| recipe by : cooking light |
| serving size : 4 preparation time :0:00 |
| categories : vegetable |
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| 2 tsp | olive oil |
| 3/4 cup | chopped onion |
| 3 cup | water |
| 2 cup | diced zucchini |
| 1 cup | diced carrot |
| 1 cup | drained canned cannellini beans |
| | or |
| | other white beans |
| 3/4 cup | diced celery |
| 1/2 tsp | dried basil |
| 1/4 tsp | salt |
| 1/4 tsp | dried oregano |
| 1/8 tsp | coarsely ground pepper |
| 14-1/2 oz. | diced tomatoes -- undrained |
| 1 clove | garlic -- minced |
| 1/4 cup | uncooked ditalini |
| | or elbow macaroni |
| |
| heat oil in a large saucepan over medium-high heat. add onion; saute 4 |
| minutes or until lightly browned. add water and next 10 ingredients |
| (water through garlic); bring to a boil. cover, reduce heat to |
| medium-low, and cook 25 minutes. add pasta; cover and cook an |
| additional 10 minutes. |
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| sunday dinner recipe e-list sunday_dinner-subscr...@yahoogroups.com |
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| (ID: 12768) Mirror: rec.food.recipes: Sat, May 10, 2003 |