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| Name: | Vegetarian Stew (Minestrone) | Contributor: | Martin Golding |
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| Description: | Vegetarian Stew (Minestrone) | Posted: | 2005-10-09 |
| Key words: | white beans, soup | Category: | Main Dishes |
| ID: | 641 | Updated: | 2006-04-11 21:22:55 |
| Ingredients: | Stew:
1 c dried white beans (navy, small) soaked in water overnight 2 qts veggy or chicken stock 1 qt water 2 tsp salt salt and pepper to taste head of cabbage, sliced or diced (your preference) 4 large carrots, sliced (you can use baby carrots cut in chunks) 2 medium potatoes, diced (you can use reds, yellows, etc) 1 16-oz can tomatoes (I use diced in their own juice) 2 medium onions, diced or sliced (your preference) 1 stalk celery, sliced 2 zucchini, sliced 1 large fresh tomato, diced 1 clove of garlic, minced (add however many you like) 1/4 c olive oil 1/4 c chopped parsley 1 c broken-up thin spaghetti (actually any noodle will work) Pesto: 1/4 c soft butter 1/4 c grated Parmesan 1/2 c minced parsley 1 clove crushed garlic ( or garlics to taste) 1 tsp dried basil 1/2 tsp dried marjoram 1/4 c olive oil 1/4 c chopped pine nuts or walnuts (I have used almonds and macs to great success) |
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| Preparation: | Stew:
In a large pot, add veggy stock, water and the soaked bean and bring to a boil, add 2 tsp of salt. Boil about ten minutes and then simmer the beans about 1 hour. Add to this soup sliced cabbage, sliced carrots, the potatoes, and can of tomatoes. Cook a further 1/2 hour. Meanwhile saute onions, celery, zucchini and fresh tomato with the garlic in olive oil. Cook slowly, add pepper to taste, stirring occasionally 20 minutes. Add to bean mixture with the parsley and spaghetti. Cook an additional 30 minutes and its ready to serve with pesto. Pesto: Blend butter with Parmesan, parsley, crushed garlic, basil and marjoram. Gradually add oil, beating constantly. Add nuts and mix well. Serve soup hot, topped with a spoonful of the pesto sauce. |
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| Notes: | erin darling wrote:
> > howdy everyone - > > do any of you have a really knock-your-socks-off, rich, hearty > vegetarian stew? fall is definitely in the air, and i've got the urge > for stew, but as many of you know...i'm new. i'm hoping to cook for a > new friend sometime in the next week or so, (he's veggie, too) and it > would be nice to serve something that didn't suck. :-) i've a bunch of > good-with-stew bread recipes...just need the main oopmh. > > thanks muchly for any help - i'm constantly amazed by not only the > creativity on this list, but also the depth of knowledge. i frequently > pass along recipes and other interesting tidbits to another > motorcycle/chat list i'm on (the moron list,) and they keep asking me > "does a list like that really exist? mcycle people who know that much > about food?" they keep threatening to join, but i don't think any of > them have. > > anyhow. thanks! The best vegetable stew I have made is a soup which without a lot of additional broth turns into a stew. The receipe comes from a thin red book "McCalll's Cooking School". (1972) Serves 10 |
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