Minestrone a la Moosewood
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
green peas
cooked |
|
| ½ | cup |
pasta
dry |
*
|
| 1 | cup |
tomatoes
chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
minced |
|
| 1 | cup |
carrots
cubed |
|
| 1 | cup |
eggplant
cubed |
*
|
| 1 | cup |
green bell peppers
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 2 | cups |
tomato purée (passata)
|
|
| 3 ½ | cups |
water
|
|
| 3 | tablespoons |
red wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
green peas
cooked |
|
| 118 | ml |
pasta
dry |
*
|
| 237 | ml |
tomatoes
chopped |
|
| 45 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
minced |
|
| 237 | ml |
carrots
cubed |
|
| 237 | ml |
eggplant
cubed |
*
|
| 237 | ml |
green bell peppers
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
oregano
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 5 | ml |
basil
|
*
|
| 473 | ml |
tomato purée (passata)
|
|
| 828 | ml |
water
|
|
| 45 | ml |
red wine
dry |
|
Directions
In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent.
Add 1 teaspoon salt, carrot, celery and eggplant/ zucchini.
If you use zucchini, add it with the green pepper.
Mix well. Add oregano, black pepper, stock, purée, 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.
