Minestrone de Verdure

[nightsinge]

From PETA:

Minestrone de Verdure

This is another all-time favorite soup. Served with a green salad, it makes a meal all on its own.

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup zucchini, cubed (1/2-inch cubes)
1 cup carrot, cubed (1/2-inch cubes)
1 cup celery, chopped
1/2 cup eggplant, cubed (1/2-inch cubes)
1/2 cup potatoes, cubed (1/2-inch cubes)
1/2 cup white cabbage, chopped
2 tomatoes, peeled and chopped
1 Tbsp. tomato paste
5 cups vegetable stock (or water)
1 cup flageolet beans, cooked
Salt and pepper, to taste
2 Tbsp. nondairy Parmesan cheese, freshly grated

• Heat the oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes. Add the chopped vegetables and stir over medium heat for 5 more minutes.
• Add the tomatoes and the tomato paste and stir well. Stir in the vegetable stock, cover the pan, and simmer slowly for about 40 minutes, until all the vegetables are tender. Add the cooked beans, season with salt and pepper, and bring to a boil. Add some water, if necessary, to get the desired consistency.
• Ladle the soup into bowls, sprinkle with the nondairy Parmesan cheese, and serve hot.

Makes 4 servings

(Parmesan cheese is 1 pt for 2 tbsps so you could count it as a point or not for a sprinkle...or leave it off)

[marcia7749]

thank you ,,,,,thank you,,,,,thank you !!!!!


I love, love, love......new recipes!!!!!


Have a great day!!!!!


Marcia

[katelight]

This sounds wonderful, but what are flageolet beans? Is there a substitution?
Katie

[pookie]

www.plantnames.unimelb.edu.au/Sorting/Flageolet.html

[nightsinge]

I just skimmed it for core before I posted and those beans slipped right by me! Here's what info I found, including a substitute:

Flageolet Beans - The caviar of beans - Flageolets are tiny, tender French bush type beans that are very popular in French cooking. The flageolet has an inedible green pod about 3" long and small, light-green, kidney-shaped seeds. Fresh flageolets are occasionally available in the summer. They range from creamy white to light green.

Flageolets are removed from the pod when tender and just maturing. This bean of French origin is grown in the fertile soil of California. Its versatile flavor compliments lamb, as well as fish and chicken. If you can't find them, substitute navy beans instead.