Minestroni Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Potatoes,
3: Carrots,
1: Onion,
2 Cloves: garlic,
4: Tomatoes,
3 ounce: Cooked peas or red kidney beans,
1 ounce: Spaghetti,
2 pint: Stock,
2 tsp: Herbs, preferably basil, sage oregano
Salt and black pepper,
Directions:
Peel and chop the potatoes, scrape and slice the carrots. Wash and slice
tomatoes, removing skins first if you prefer. Pour a little of the stock
into a frying pan and add the onions, garlic, potatoes and carrots, and fry
gently for a few minutes. Add the rest of the stock and herbs, bring to a
boil and simmer for 15 minutes. Add peas or beans and tomatoes, and simmer
for another 15 minutes.
Add spaghetti, broken into small pieces, and season. Simmer until spaghetti
is just tender. Check seasoning and serve with parsley.
Adapted from "Healthy eating for a new age" by Joyce DSilva.
Posted to fatfree digest by "andy&shell" on Dec 2,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
tomatoes, removing skins first if you prefer. Pour a little of the stock
into a frying pan and add the onions, garlic, potatoes and carrots, and fry
gently for a few minutes. Add the rest of the stock and herbs, bring to a
boil and simmer for 15 minutes. Add peas or beans and tomatoes, and simmer
for another 15 minutes.
Add spaghetti, broken into small pieces, and season. Simmer until spaghetti
is just tender. Check seasoning and serve with parsley.
Adapted from "Healthy eating for a new age" by Joyce DSilva.
Posted to fatfree digest by "andy&shell"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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