• More Soupy Sales - 10

    From Dave Drum@1:18/200 to All on Sat Oct 15 18:41:48 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Swiss Chard & Chickpea Minestrone
    Categories: Greans, Beans, Vegetables, Herbs, Cheese
    Yield: 7 servings

    2 tb Olive oil
    1 md Onion; chopped
    2 md Carrots; in small dice
    1 Celery rib; in small dice
    1 Leek; white & light green
    - parts; halved lengthwise,
    - cleaned thoroughly, sliced
    - thin
    Salt
    4 lg Garlic cloves; minced
    7 c Water
    2 tb Tomato paste
    15 oz Can chickpeas; drained,
    - rinsed
    1/2 lb Swiss chard, stemmed, washed
    - cut across in chiffonade
    1/2 c Soup pasta
    Fresh ground pepper
    Fresh grated Parmesan

    MMMMM-----------------------BOUQUET GARNI----------------------------
    1 Parmesan rind
    1 Bay leaf
    3 Sprigs parsley
    3 Sprigs thyme

    Tie together with kitchen string or tie in a piece of
    cheesecloth

    Heat the olive oil over medium-low heat in a large,
    heavy soup pot or Dutch oven. Add the onion, carrots and
    celery. Cook, stirring, until beginning to soften, about
    three minutes. Add 1/2 teaspoon salt and the leek.
    Continue to cook, stirring often, until tender, about
    three minutes. Add the garlic, stir for about a minute,
    and then stir in the water, tomato paste and the bouquet
    garni. Bring to a simmer. Add salt to taste, reduce the
    heat to low, cover and simmer 30 minutes. Stir in the
    chickpeas. Taste and adjust salt. Remove the bouquet
    garni.

    Add the Swiss chard and the pasta to the soup, bring
    back to a simmer, and simmer another 10 minutes or until
    the pasta is cooked al dente. Grind in some pepper,
    taste and adjust seasonings. It should be savory and
    rich-tasting. Serve in wide soup bowls, with a
    sprinkling of Parmesan over the top.

    By: Martha Rose Shulman

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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