This is a soup from The Gradual Vegetarian, my college go-to cookbook, that got me through many a foggy and fund-less Santa Cruz winter month. This recipe serves approximately 4. I almost always double it now.
Genovese Minestrone
1/2 cup split peas, washed and drained
2 T olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 small zucchini squash, sliced
1 cup chopped escarole or spinach, washed and drained
1/2 cup cooked or canned white or kidney beans
1 celery rib, chopped
1 tomato, quartered (optional)
1 bay leaf (totally optional)
1 tsp oregano
1 cup cooked macaroni
salt and pepper
parmesan cheese
if you have pesto on hand, which I often do, I stir a heaping teaspoon into each hot bowlful and serve with crusty bread.
Bring split peas and 1 quart water to a boil. Heat oil and saute onion and garlic. Add other vegetables and herbs and saute briefly. When the peas are falling apart, about 30 minutes after they start to boil, add the sauteed vegetables and cook another 15 minutes. Add the cooked macaroni, taste and season with salt and pepper. Serve with parmesan cheese, and/or pesto.
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