posted by Sue Freeman 09-14-98 8:57 PM
Green Vegetable Minestrone
3 TBSP. olive oil, dovoded
2 small leeks, white and light green parts only, quartered and chopped
2 small stalks of celery, diced
1 medium onion, chopped
1 1/2 tsp. salt
2 cloves garlic,minced
2 small zucchini, quartered lengthwise and sliced
1 potato peeled and diced
8 cups water
1 cup short pasta such as bowties, elbows or shells
8 cups chopped green swiss chard or spinach
1 (15 1/2 oz.) can chickpeas, rinsed
1 cup frozen peas
1/2 cup freshly grated Parmesean cheese
1/4 cup chopped fresh parsley or basil
Freshly ground pepper
In a soup pot heat l TBSP. oil over medium heat. Add leeks, celery, and onion and season with 1/2 tsp. salt. Cook, stirring over hight heat until softened, 7 to 10 minutes.
Add garlic, zucchini and potato and cook stirring for another one minute. Add water and remaining salt and bring to a boil.
Reduce heat to low and simmer, partially until veggies are tender, 12 to 15 minutes.
Recipe can be made ahead to this point.
Cover and refridgerate for up to 2 days, reheat before continuing.
Add pasta and chard or spinach; cook, uncovered for 5 minutes. Add chickpeas and green peas and simmer until pasta is al dente, 3 to 4 minutes more.
Adjust seasonings.
Ladle soup into bowls and drizzle with remaining 2 TBSP oil. Garnish with Parmesean cheese and parsley or basil and serve.