How To make Minestrone a La Moosewood
1 1/2 c Cooked peas or garbanzo bean
1/2 c Dry pasta
1 c Fresh chopped tomatoes
3 tb Olive oil
Parmesan cheese 1 c Chopped onion
4 -5 cloves garlic, crushed
1 c Minced celery
1 c Cubed carrots
1 c Cubed eggplant or zucchini
1 c Chopped green pepper
2 ts Salt
1/4 ts Black pepper
1 t Oregano
1/2 c Fresh chopped parsley
1 t Basil
2 c Tomato puree
3 1/2 c Water or beef stock
3 tb Dry red wine
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, 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. Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream. An award-winning illustrator and designer, she has been inducted into the James Beard Hall of Fame and named by Health magazine as one of five women who changed the way we eat. With over 5 million books in print, Mollie Katzen is listed by The New York Times as one of the best-selling cookbook authors of all time.
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