Created by Jenny
Friday, 11 January 2008
Description
This delicate minestrone has a light broth with succulent carrots, tomatoes, lima beans, asparagus and peas.
Ingredients
- 2 garlic cloves, crushed
- 1 cup chopped onions
- 1 small carrot, peeled and minced
- 1 celery stock, minced
- 1 teaspoon dried thyme (1 tablespoon fresh)
- 1 teaspoon dried basil (1 tablespoon fresh)
- 6 cups vegetable stock
- 3 fresh or canned plum tomatoes, chopped
- 1 ½ cups fresh or frozen lima beans
- 1 pound fresh asparagus, cut into 1-inch lengths, or an 8 ounce package of frozen asparagus
- ¼ pound spaghetti, broken into 2-inch lengths
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 ½ cups fresh or frozen green peas
Methods/steps
- In a covered soup pot on low heat, cook the garlic, onions, carrots, celery thyme and basil in ¼ cup water until the vegetables have softened, about 10 minutes.
- Add the vegetable stock and the tomatoes and bring to a boil.
- Add the lima beans and asparagus and return to a boil.
- Stir in the spaghetti and cook until al dente.
- Add the salt, lemon juice, and peas and cook for about 5 minutes. Serve hot.
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Created by Jenny