Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion, coarsely chopped
1/3 c Celery, chopped
1 t Olive oil
1/4 c Dry red wine or grape juice
2 cl Garlic, minced
2 c Roma tomatoes, chopped
1/3 c Fresh parsley, chopped
1/3 c Carrots, chopped
1 c Cooked & diced red potatoes
1 c Macaroni, cooked
2 c Cooked kidney beans
8 c Vegetable broth or water
1 tb Basil, dried
1/2 ts Oregano, dried
1 t Chives, dried
In a large soup pot over medium high heat, saute onion
and celery in oil and red wine until onion is limp but
not brown. (add some of the stock if onion starts to
stick) Add garlic, tomatoes, parsley and carrots; cook
5 minutes, stirring frequently.
Add remaining ingredients; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are
soft; about 15 minutes. Before serving, puree 1 cup of
stew in a blender and add back. Adjust seasonings as
needed.
Variation: For a thicker stew, use uncooked diced
potatoes and macaroni. Cook until potatoes and pasta
are tender, about 25 minutes instead of the original
15. Proceed with remaining steps.
