3 Cloves garlic, mashed or minced
1 large Onion, medium dice
1 cup Diced celery, including tops
2 Bay leaves
1/2 tsp Crushed dried marjoram
1/2 tsp Crushed dried oregano
1/2 tsp Crushed dried thyme
1 can (28-oz) tomatoes, diced
1 can Water or vegetable stock (use tomato can)
4 cup Cooked lima beans
1 cup Spiral pasta
4 -(up to)
5 cup Chopped spinach leaves and stems
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Date: Mon, 05 Feb 1996 07:27:01 -0800
From: dlachman@path.org (Diane Lachman)
I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following.
Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered. Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.
FATFREE DIGEST V96 #36
From the Fatfree Vegetarian recipe list.
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