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Lentil Minestrone

lentil-minestrone recipe from FatFree Date: Sun, 17 Jan 1999 14:50:36 -0800 From: Kathleen ([email protected]) I usually make soup on winter weekends. Today I made Madison's Lentil Minestrone after someone highly recommended it. You could substitute a box of defrosted chopped spinach for the freshly cooked spinach. I tossed in some vegetable Better than Bouillon rather than the salt and pepper and skipped the parmesan. Kathleen * Exported from MasterCook * Lentil Minestrone Recipe By : Deborah Madison's Vegetarian Cooking for Everyone (adapted) Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Soups & Stews Vegetables Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons red wine 2 cups onion -- finely chopped 2 tablespoons tomato paste 1/4 cup parsley -- chopped 4 garlic cloves -- chopped 3 carrots -- diced 1 cup celery or celery root -- diced salt and freshly milled pepper 1 cup French green lentils sorted and rinsed Aromatics: 2 Bay leaves 8 Parsley branches 6 Thyme sprigs 9 cups Water or vegetable stock mushroom soy sauce to taste 1 bunch greens (mustard, broccoli rabe, chard or spinach) 2 cups cooked small pasta (shells, orecchiette, or other favorite shape) fatfree Parmesan (optional) Heat the red wine in a wide soup pot with onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables and salt to taste and cook 3 minutes more. Add the lentils, bay leaves, parsley, thyme and water or stock and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tb. Remove bay leaves, parsley and thyme. Boil the greens in salted water until tender and bright green and then drain and chop coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with a generous

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