Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Green Vegetable Minestrone
Famous Authors (View All Authors)
Soups - Green Vegetable Minestrone Post by :helloworld Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2693

Click below to download : Soups - Green Vegetable Minestrone (Format : PDF)

Soups - Green Vegetable Minestrone

3 TBSP. olive oil, dovoded
2 small leeks, white and light green parts only, quartered and chopped
2 small stalks of celery, diced
1 medium onion, chopped
1 1/2 tsp. salt
2 cloves garlic,minced
2 small zucchini, quartered lengthwise and sliced
1 potato peeled and diced
8 cups water
1 cup short pasta such as bowties, elbows or shells
8 cups chopped green swiss chard or spinach
1 (15 1/2 oz.) can chickpeas, rinsed
1 cup frozen peas
1/2 cup freshly grated Parmesean cheese
1/4 cup chopped fresh parsley or basil
Freshly ground pepper

In a soup pot heat l TBSP. oil over medium heat. Add leeks, celery, and onion and season with 1/2 tsp. salt. Cook, stirring over hight heat until softened, 7 to 10 minutes.

Add garlic, zucchini and potato and cook stirring for another one minute. Add water and remaining salt and bring to a boil.Reduce heat to low and simmer, partially until veggies are tender, 12 to 15 minutes.

Recipe can be made ahead to this point.

Cover and refridgerate for up to 2 days, reheat before continuing.

Add pasta and chard or spinach; cook, uncovered for 5 minutes. Add chickpeas and green peas and simmer until pasta is al dente, 3 to 4 minutes more. Adjust seasonings.
If you like this book please share to your friends :

Soups - Hearty Minestrone Soups - Hearty Minestrone

Soups - Hearty Minestrone
1 lb. Hot or Mild Italian Sausage 2 tbl. Olive oil 1 each Large onion, chopped 3 each Large cloves garlic, chopped 5 cups Chicken stock 1 (28 oz.) tomatoes, chopped 1 (10 oz.) frozen spinach, chop 1 1/2 cups Sliced carrots 1 1/2 cups Frozen cut beans 1 1/2 tsp. Dried basil 1/2 tsp. Dried Marjoram 1 pinch Hot Pepper Flakes 1 (19 oz.) Romano beans 3/4 cup Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes until

Soups - Liver -  Leberknodelsuppe (liver Dumpling Soup) Soups - Liver - Leberknodelsuppe (liver Dumpling Soup)

Soups - Liver -  Leberknodelsuppe (liver Dumpling Soup)
Yield: 4 Servings 8 Bread rolls, thinly sliced Salt3/4 cup milk, warm1/2 onion, finely chopped 2 Tbl. parsley, chopped1 Tbl. butter3/4 lb. beef liver, ground2 eggs, slightly beaten1/8 tsp. Marjoram, dried 1/8 tsp. Pepper, white 2 qt. Water Breadcrumbs, dry 3 1/2 cups Beef stock Parsley, chopped Place bread slices in large bowl, sprinkle with 1 tsp. salt. Pour milk over top, cover, let stand 1 hour. Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly. Bring water and 1/2 tsp.