from: Karen Sonnessa
Recipe By: Mollie Katzen, "Moosewood Cookbook"
Serving Size: 4
In a soup kettle, saute garlic and onions in olive oil until they
are soft and translucent.
- 3 tablespoons olive oil
- 1 cup chopped onion
- 5 cloves crushed garlic
- 1 cup celery -- minced
- 1 cup carrot -- cubed
- 1 cup eggplant -- cubed (Or zucchini)
- 1 cup chopped green bell pepper
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 cup fresh parsley -- chopped
- 1 1/2 cups cooked garbanzo beans (Or pea beans)
- 1/2 cup dry pasta
- 1 cup chopped fresh tomatoes
- 1 teaspoon basil
- 2 cups tomato puree
- 3 1/2 cups water or stock
- 3 tablespoons dry red wine
Add 1 tsp. salt, carrot, celery and eggplant.
(If you use zucchini, add it with the green pepper.) Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat 5-8 minutes.
Add green pepper, stock, puree, cooked beans and wine.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt.
Keep at lowest heat until 10 minutes before you plan to serve.
Then, heat the soup to a boil, add pasta, and boil gently until
pasta is tender.
Serve immediately, topped with parsley.
NOTES : This recipe calls for cooked pea beans or garbanzo beans
If you use chickpeas, begin soaking them 3 1/2 hours before you
make the soup.
After 2 soaking hours, cook them in boiling water for about 1 1/2
hours - until comfortably chewable.
If you use pea beans, you needn't soak them, but give them 1 1/2
-2 hours to cook.
In either case, if you cook the beans in plenty of water, save the
extra water to use as stock for the soup.
You'll have a fuller-flavored, higher-proteined minestrone.