Monday, March 20, 2006
This is the perfect soup to choose when you want something full bodied yet low in fat. This soup makes a big potful. Recipe from Vegetarian Pleasures
1/4 cup olive oil
2 Large onions, finely diced
6 cloves garlic, minced
1 28 ounce can tomatoes, finely chopped with their juice
12 cups ( 3 Quarts) vegetable stock
1 carrot, thinly sliced
2 celery ribs, thinly sliced
1 cup diced green beans
1 med potato, cut into 1/2 inch cubes
1 16 ounce can chickpeas, rinsed and drained
2 bay leaves
3 T chopped fresh basil, or 1 1/2 tsp dried
1 tsp dried oregano
a few pinches saffron
generous seasoning of freshly ground pepper
1 1/2 T tamari soy sauce
1 small zucchini, quartered lengthwise and thinly sliced
1/3 cup pasta- ( I used Gnocchi) macaroni or spaghetti broken into 1-inch pieces
Heat the oil in a large stockpot over med heat. Add the onions and garlic and saute, stirring often, until tender, about 10 minutes.
Stir in the tomatoes and their juice and cook 5 minutes. Add all ingredients except zucchini, pasta, and cheese, and bring to a boil. Reduce to a lively simmer and cook 30 minutes, stirring occasionally.
Add zucchini and pasta and cook 5 minutes, or until the pasta is just tender. Pass the Parmeasan Cheese at the table, if desired.