Garden Minestrone: Date Added: 5 Jan 2011 Ingredients:

I found the recipe for this soup on a handwritten card in my mother's recipe collection, the author is anonymous, I can only imagine which of her friends passed it along. The author was adamant about the following points; do not add any water, layer all the ingredients in the order written and do not stir in the first ten minutes of cooking. The picture above shows what it looks like before cooking. I have followed the directions with delicious results and you should too.

Serves 6

26 ounce can chopped tomatoes
2 medium onions- thin sliced
1 clove garlic minced
2 large zucchini, sliced
1 medium head romaine lettuce, shredded
1 cup parsley minced
2 tablespoons basil, minced
1 pkg ( 10 oz) lima beans, edemame beans or one 15 ounce canned beans of your choice (beans are optional)
2 tbsp olive oil
salt and pepper to taste

Cooking Instructions:


1. Pour the tomatoes into a 3 quart saucepan. Layer all remaining ingredients on top of the tomatoes finishing with the olive oil, drizzling it over the vegetables. Do not mix or stir. Cook, covered 10 minutes on moderate heat or until the vegetables release their juices.
2. Now stir vegetables and mix well, season with salt and pepper. Cover and cook 40- 50 minutes or until all vegetables are tender.
Nutrition per serving: Calories 106, Fat 5.2 g, Saturated Fat 0.7g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 14.3 g, Fiber 4.3 g, Sugar 7.8 g, Protein 3.6 g.



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