*  Exported from  MasterCook  *
 
                           PASTA AND POTATO STEW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Onion, coarsely chopped
      1/3   c            Celery, chopped
    1       t            Olive oil
      1/4   c            Dry red wine or grape juice
    2       cl           Garlic, minced
    2       c            Roma tomatoes, chopped
      1/3   c            Fresh parsley, chopped
      1/3   c            Carrots, chopped
    1       c            Cooked & diced red potatoes
    1       c            Macaroni, cooked
    2       c            Cooked kidney beans
    8       c            Vegetable broth or water
    1       tb           Basil, dried
      1/2   ts           Oregano, dried
    1       t            Chives, dried
 
   In a large soup pot over medium high heat, saute onion
   and celery in oil and red wine until onion is limp but
   not brown. (add some of the stock if onion starts to
   stick) Add garlic, tomatoes, parsley and carrots; cook
   5 minutes, stirring frequently.
   Add remaining ingredients; bring to a boil. Reduce
   heat to medium and cook uncovered until vegetables are
   soft; about 15 minutes. Before serving, puree 1 cup of
   stew in a blender and add back. Adjust seasonings as
   needed.
   
   Variation: For a thicker stew, use uncooked diced
   potatoes and macaroni. Cook until potatoes and pasta
   are tender, about 25 minutes instead of the original
   15. Proceed with remaining steps.
   
   Source: The Vegetarian Times Magazine Jan 96
  
 
 
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