29
SOUPS/SALADS/SIDES
Makes about 12 cups
1. Put the olive oil in a large pot set over medium heat.
2. While oil is heating, prepar
e the vegetables. Insert
the chopping blade into the work bowl of the food
processor
. Add the garlic and leek; pulse until fi nely
chopped. Transfer to the pot with a ¼ teaspoon of
the salt and pinch of pepper and begin to sauté.
3. While the garlic and leek are cooking, r
emove the
chopping blade and insert the slicing disc. Fit the
carrots and celery into the feed tube so they ar
e snug
and slice. Slice the fennel. Add to the pot, with the
remaining salt and pepper
, and sauté until slightly
soft, about 10 minutes.
4. Slice the zucchini and squash, reserve in bowls. Once
the vegetables have cooked, stir in the potatoes and
broth. Incr
ease temperature to bring mixtur
e to just a
boil. Reduce to maintain a simmer and add the
zucchini, squash, chickpeas and beans. Continue to
simmer until all vegetables are tender
, about 20 to 30
minutes.
Stir in the cooked ditalini, if using, and simmer for an
additional 5 to 10 minutes or until heated through.
T aste and adjust seasoning accor
dingly.
5. Serve in individual bowls topped with a dollop of
pesto. The pesto is best stirred into soup befor
e
eating.
Nutritional information per serving (1 cup):
Calories 127 (19% from fat)
|
carb. 20g
|
pro. 7g
|
fat 3g
sat. fat 0g
|
chol. 0mg
|
sod. 659mg
|
calc. 57mg
|
fi ber 5g
½
TABLESPOON
OLIVE
OIL
1
GARLIC
CLOVE
,
PEELED
1
SMALL
LEEK
,
TRIMMED
AND
CUT
INTO
2-
INCH
PIECES
¾
TEASPOON
KOSHER
SALT
,
DIVIDED
½
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
,
DIVIDED
3
MEDIUM
CARROTS
,
PEELED
AND
TRIMMED
1
CELERY
STALK
,
TRIMMED
½
SMALL
FENNEL
BULB
,
TRIMMED
6
OUNCE
RED
POTATOES
, (
NOT
PEELED
),
QUARTERED
6
CUPS
CHICKEN
OR
VEGETABLE
STOCK
,
LOW
SODIUM
1
SMALL
ZUCCHINI
,
TRIMMED
AND
HALVED
LENGTHWISE
1
SMALL
YELLOW
SQUASH
,
TRIMMED
AND
HALVED
LENGTHWISE
1
CAN
(15
OUNCES
)
CHICKPEAS
,
DRAINED
AND
RINSED
1
CAN
(15
OUNCES
)
RED
KIDNEY
BEANS
,
DRAINED
AND
RINSED
2
CUPS
COOKED
DITALINI
PAST
A
(
OPTIONAL
) (
OR
OTHER
SMALL
VARIETY
)
2
TO
4
TABLESPOONS
BASIL
PESTO
(
PAGE
11),
FOR
SERVING
SPRING VEGETABLE MINESTRONE
Pesto stars in this brightly fl avor
ed springtime soup.
Содержание 7-Cup Elite Collection Food Processor MFP-107 Series
Страница 2: ......
Страница 60: ...Recipe Booklet ELITE COLLECTION 7 CUP FOOD PROCESSOR...