Great for a cold winter day.
Ingredients:
2 Tbl olive oil
2 cups chopped onion
5 cloves of garlic, minced
1 1/2 to 2 tsp salt
2 stalks of celery, minced
2 carrots, diced
1 zucchini, diced or eggplant
1 green pepper, diced
4 cups or more of water
1 large can tomato puree
1 or 2 cans of kidney beans or other beans
1 or 2 cups pasta any shape
1 heaping tsp oregano
1 heaping tsp basil
pepper to taste
Directions: Saute the onion, garlic and salt in olive oil for about 5 minutes. Then add the celery, carrot, eggplant and spices. Cover and cook over very low heat for about 10 minutes, stirring occasionally. Add green pepper, zucchini, water and tomato puree. Cover and simmer 15 minutes. Add beans and simmer 5 minutes. Gently bring to a boil. Add pasta and cook until tender. If you want more of a soup rather than a stew use only 1 can of beans and 1 cup of pasta.
Comments are closed, but trackbacks and pingbacks are open.