Today is Thursday, December 04 2008 8:32 am
|
|||
Winter MinestroneCategories: Latimes3 Yield: 8 servings 2 bn Swiss chard 2 tb Olive oil 2 Red onions; roughly chopped 1 lg Fennel bulb; roughly chopped 3 Slender carrots; thinly -sliced 1 tb Minced garlic 1 cn Tomato puree; 14-1/2 oz. 3 cn Low sodium chicken broth -; -(14 1/2 oz ea) (or low sodium vegetable -broth) 1 cn Cannellini beans - (15 oz); -rinsed, drained 1 ts Dried oregano 1/4 ts Red pepper flakes 1/2 ts Red wine vinegar 1/4 ts Salt Grated pecorino cheese Strip chard leaves from stems, then stack leaves and slice. Roughly chop stems. Heat oil in large pot over medium-high heat. Add onion, fennel, carrots, chard stems and garlic. Cook until onions soften, stirring often, about 12 minutes. Add 1/2 chard leaves, tomato puree, broth, beans, oregano, red pepper flakes, vinegar and salt. Stir well. Bring to boil then reduce heat and simmer, uncovered, 30 minutes. Soup should be thick; if it appears too thick, cautiously add more water to taste. Stir remaining chard leaves into hot soup a few minutes before serving and cook until just heated through, about 1 minute. Adjust seasoning to taste. Serve immediately. Pass pecorino cheese separately. Yields 6 to 8 main-course servings, 11 to 12 cups. Each of 8 servings: 173 calories; 794 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 8 grams protein; 1.69 grams fiber Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
|||
Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
design by Templatesbox
Partners: ***
Find Restaurants | Wireless HotSpots
Self Defense | Golf Courses | Health Insurance | Camping
Real Estate
