*  Exported from  MasterCook II  *
 
                            Misestrone Casalinga
 
 Recipe By     : Your Good Health,  Mar/Apr 1994 - Mc Dougall Newsletter
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups & Stews                    Vegetarian
                 Beans/Peas                       Mcdougall
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             White Beans -- dried
   10      C             Water -- or veggie broth
    1                    Onion -- coarsely chopped
    2                    Garlic Cloves -- minced
    2                    Leeks -- sliced
    2                    Carrots -- sliced
    2      Stalks        Celery -- sliced
    2      Lg            Potatoes -- peel, chunk
      1/2  lb            Mushrooms -- thickly sliced
    2                    Zucchini -- cun in half length-
                          -- wise, thick sliced
    1      C             Green Beans -- 1 pcs
   15      oz            Stewed Tomatoes -- Italian style
    1      tbsp          Parsley
    1      tsp           Dried Basil
      1/2  tsp           Dried Rosemary
      1/4  tsp           Dried Sage
    1      C             Cabbage -- shredded
      1/2  C             Frozen Peas
      1/2  C             Orzo -- or other sm pasta
                         Pepper -- to taste
 
 Soak beans covered in water, overnight.  Drain.  Place beans and water or 
 broth in lg soup pot with onion and garlic.  Bring to boil, cover and cook 
 over low heat for 1 hr.  Add leeks, carrots, celery, potatoes, mushrooms, 
 zucchini, green beans, tomatoes, and seasonings.  Continue to cook for 
 another hr.  Add cabbage and peas.  Cook 20 min.  Add pasta and cook 
 another 10 min.  Sprinkle with freshly ground pepper before serving.
 
 HINT:  This soup is even better when it is reheated.  It also freezes 
 well.  The veggies may be varied to suit your own tastes or to use what 
 you have available.
 
 Entered into MasterCook II by Reggie Dwork  reggie@reggie.com
 
 
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 NOTES : Cal  159.5
        Fat  0.7g
        Carbs  32.5g
        Dietary Fiber  6.1g
        Protein  8.4g
        Sodium  205mg
        CFF  3.6%