Recipe time!
Feb. 27th, 2007 08:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantsheadThis one's for detachablepants....and anyone else who wants some tasty minestrone. Recipe taken (though not verbatim) from Katzen's Moosewood Cookbook (the revised edition).
Re-posted because I'm too dumb to use the Rich Text editor.
detachablepants....and anyone else who wants some tasty minestrone. Recipe taken (though not verbatim) from Katzen's Moosewood Cookbook (the revised edition).2 tbs olive oil
2 c. chopped onion
5 medium cloves garlic, chopped
1 1/2-2 tsp. salt
1 stalk celery, minced
1 medium carrot, chopped
1 small zucchini, diced (and/or eggplant)
1 tsp. oregano
black pepper (about 1/4 tsp)
1 tsp. basil
1 medium bell pepper, diced
3-4 c. water (or more)
14 1/2 oz. tomato puree*
1-1 1/2 c. chick peas (either soak them ahead of time, or rinse the canned ones well)
1/2-1 c. dry pasta
1-2 medium fresh tomatoes, diced
1/2 c. fresh parsley, chopped
grated fresh parmesan cheese
Heat the oil in a large pot. Cook the onions and garlic for about 5 minutes.
Add the carrot, celery, oregano, basil, black pepper. If using eggplant, add it now. Cook for 10 minutes, stirring occasionally.
Add the bell pepper, zucchini, water, puree*. Cook for 15 minutes.
Add the chick peas, cook for another 5 minutes.
Bring to a boil, add the dry pasta. Cook until the pasta is done, then add the fresh tomatoes and serve. Garnish with parsley and parmesan.
*Our grocery store doesn't have 14 oz cans of tomato puree, just 28 oz cans. Also, since it's winter, it's hard to find good fresh tomatoes. So I use one 6 oz can of tomato paste and one 14 oz can of diced tomatoes (the nice small ones made by .... Del Monte??) in place of these ingredients.
Also, if you're not serving immediately, cook the pasta separately and stir it in just before serving.
2 c. chopped onion
5 medium cloves garlic, chopped
1 1/2-2 tsp. salt
1 stalk celery, minced
1 medium carrot, chopped
1 small zucchini, diced (and/or eggplant)
1 tsp. oregano
black pepper (about 1/4 tsp)
1 tsp. basil
1 medium bell pepper, diced
3-4 c. water (or more)
14 1/2 oz. tomato puree*
1-1 1/2 c. chick peas (either soak them ahead of time, or rinse the canned ones well)
1/2-1 c. dry pasta
1-2 medium fresh tomatoes, diced
1/2 c. fresh parsley, chopped
grated fresh parmesan cheese
Heat the oil in a large pot. Cook the onions and garlic for about 5 minutes.
Add the carrot, celery, oregano, basil, black pepper. If using eggplant, add it now. Cook for 10 minutes, stirring occasionally.
Add the bell pepper, zucchini, water, puree*. Cook for 15 minutes.
Add the chick peas, cook for another 5 minutes.
Bring to a boil, add the dry pasta. Cook until the pasta is done, then add the fresh tomatoes and serve. Garnish with parsley and parmesan.
*Our grocery store doesn't have 14 oz cans of tomato puree, just 28 oz cans. Also, since it's winter, it's hard to find good fresh tomatoes. So I use one 6 oz can of tomato paste and one 14 oz can of diced tomatoes (the nice small ones made by .... Del Monte??) in place of these ingredients.
Also, if you're not serving immediately, cook the pasta separately and stir it in just before serving.
Re-posted because I'm too dumb to use the Rich Text editor.
