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Ingredients (serves 8)
2 (15-ounce) cans pinto beans, drained and rinsed
4 cups water
2 carrots, peeled and sliced
1 onion, diced
3/4 cup chopped celery
4 garlic cloves, crushed
1 (28-ounce) can whole tomatoes, with juice
2 cups chopped, cored cabbage
1 zucchini, sliced
2 teaspoons salt
2 teaspoons dried basil
1/2 teaspoon sage
1 cup uncooked small pasta
Freshly grated Parmesan cheese for accompaniment
In a large stockpot combine pinto beans and water. Bring to a boil
and simmer for 2 minutes. Drain, add 4 fresh cups water and bring to
a boil again for 10 minutes. Then drain again.
Separately Saute the diced onion, chopped celery, and crushed garlic
cloves and add the beans tomatoes, chopped cabbage, sliced
zucchini, salt, basil, and sage. Saute for a couple of minutes.
Add vegetable stock and cook slowly. When all vegetables are tender,
remove from heat and serve with Parmesan cheese sprinkled on top and
ground black pepper according to taste.
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