|
MINESTRONE
2 teaspoons
olive oil
2 large carrots, coarsely chopped
1 medium leek, thickly sliced
2 large zucchini, coarsely chopped
12 cups water or vegetable stock
2 tablespoons tomato paste
4 large ripe tomatoes, coarsely chopped
3/4 cup small macaroni pasta
3/4 cup risoni pasta
200g green beans, trimmed
2 thick slices fruit bread
Heat oil
in large pan, cook carrots, leek and
zucchini, stirring, until leek is soft.
Stir in the water, paste and tomatoes;
simmer, uncovered, 10 minutes or until
vegetables are tender. |
 |
Stir in pasta
and beans, bring to boil, simmer 10 minutes
or until pasta is tender.
Meanwhile, to
make croutons, cut bread into 2cm cubes. Place
bread in lightly oiled baking dish, bake in
moderate oven (350°F) about 10 minutes
or until bread is golden brown. Stir occasionally.
Serve minestrone with croutons.
Serves 6.
NOTE: Choose a
leek with a clean, white base and fresh-looking,
dark-green top. Smaller leeks are the more
tender and have a delicate, mild, onion flavor.
Per serving: 3.4g
fat, 333 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
