(from Princess Cruiseline's COURSES recipe book)
3 tablespoons olive oil
2 garlic cloves, crushed
1/2 cup onion, diced
1/4 cup white wine
1/2 cup carrot, diced
1/2 cup zucchini, diced
2/3 cup tomato, diced
1/2 cup yellow tomato, diced
1/4 cup celery, diced
2/3 cup garbanzo beans
1/2 cup white beans
1/4 cup green peas
8 cups vegetable stock
3 bay leaves
1 1/4 cups fresh spinach leaves
salt and pepper
Pre-cook the garbanzo and white beans or buy a good quality canned product.
Heat the olive oil together with the garlic in a stock pot. Saute the onion until translucent. Add the wine and evaporate. Add the remainder of the vegetables except for the spinach, and sweat. Add the stock and bay leaves and cook for approximately 30 minutes until all of the vegetables have softened and the flavors have combined well. Adjust the seasoning and add the spinach leaves a few minutes before serving.
Hey, did you actually find yellow tomatoes this time of year? And if so, were they worth it? 'Tis the season of boring pricey imported tomatoes. And did you cook the beans from dried? I always MEAN to, because they are so much better, but I never plan that far ahead.
Heh. I always take the Rachael Ray route. I used canned beans and canned chopped tomatoes. I figured it'd be really too much to ask Robert to find me yellow tomatoes (and I really don't think he'd have found any). I have actually soaked my own beans in the past but maybe I'm doing something wrong because I prefer the canned versions.
Finally tried this, sortof. I tossed in some kidney beans and elbow macaroni, too. Oh and I'm not a big fan of peas, so I used fresh green beans. It's pretty good! I'm surprised at how much flavor it has for not using many spices. (again, I shouldn't check the sodium count).
Oh yum! I'll have to make it again and add the pasta and green beans (and probably toss out the garbonzo beans since the kids didn't care so much for them). Now that I have the vegetarian kid I'll have to get some veggie stock, too.