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Click below to download : Soups - Green Vegetable Minestrone (Format : PDF)
Soups - Green Vegetable Minestrone
3 TBSP. olive oil, dovoded2 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.
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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
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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
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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.
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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.
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