MINESTRONE A LA MOOSEWOOD 1 1/2 cup cooked peas or garbanzo bean 1/2 cup dry pasta 1 cup fresh chopped tomatoes 3 tablespoon olive oil Parmesan cheese 1 cup chopped onion 4 - 5 cloves garlic, crushed 1 cup minced celery 1 cup cubed carrots 1 cup cubed eggplant or zucchini 1 cup chopped green pepper 2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon oregano 1/2 cup fresh chopped parsley 1 teaspoon basil 2 cup tomato puree 3 1/2 cup water or beef stock 3 tablespoon dry red wine In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent. Add 1 teaspoon salt, carrot, celery and eggplant zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan. A Great Meal Idea!
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