Monday, June 06, 2005

Recipe: Minestrone Soup

Ingredients
2 tablesppoons Olive Oil
1 Vidalia Onion, Coarsely chopped
3 cloves garlic, minced
1 medium zucchini, coarsely chopped
1 red pepper, coarsely chopped
2 cups spinach leaves
1 can chickpeas, washed and drained
1 can tomatoes
4 cups vegetable or chicken stock
3 tbsp chopped fresh oregano
1 cup green beans, cut into 1 inch segments
3 tbsp fresh parsely, minced
3 tbsp fresh basil
Salt and Pepper to taste

Directions:
1) Heat olive oil and saute onion for 15 min. Until soft.
2) Stir in garlic, zucchini, celery and red pepper. Cook 5 more minutes.
3) Reduce heat and simmer for 7 minutes, until beans are tender.
4) Stir in spinach, chick peas, parsely and basil.
5) Cook another 3 minutes. Season to taste with salt and pepper.

Note that you should have decent-sized chunks of onion in the first step, or they may get browned before they get soft. Also, this is an ideal recipe for people who really like oregano, because you can sure taste it.

1 comment:

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