Derived from recipe in Moosewood Cookbook by Mollie Katzen
3 full size sweet or yellow onions pealed and diced
12 mini bell peppers, red and yellow
1 full size large green bell pepper
1 whole large garlic bulb with 12 cloves peeled, sliced and diced
1 cup 1/5-inch-sliced carrots
1 leek, white part
2 cups 1/3-inch-sliced celery
saute veggies in 1/4 cup olive oil
add 1 quart chicken broth
add 1/3 cup chopped parsley
add 28-oz can of pealed & roasted Marzane tomatoes, rince in with V8
add 1 tblsp Kroger Italian Seasoning
add 1 tsp dried basil
add 1 tsp dried aregano
add 2 crumbled Knorr chicken bouillon cubes
add 1 tblsp chicken Better Than Bouillon
add 1.5 cups canned garbanzo beans
add 1/4 cup red wine
Cook until carrots are tender
add ½ cup dry Orzo noodles and cook until desired dente
We add some water to make it more fluid. Still tastes rich. We end up with about 1.5 gallon.
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