Recipe - Il Barberino

1 md Onion
4 md Carrots
2 Leeks
2 Stalks Celery
1 Clove Garlic
2 tablespoon Fresh Italian pepper
2 lg Potatoes
2 tablespoon Fresh Italian Parsley
1 cup Dried Lentils
4 Zucchini
1 pound Fresh White Beans or
One half cup Brown Rice or Pasta; (no
eggs, preferably whole
weat)
1 cn White Beans
1 small Can of Peeled Tomatoes
1 pound Fresh Green Beans or 1 can
Baby Peas
3 qt Water
Vegetable extract for taste
8 Croutons

Chop (finely) Onions, Carrots, Leeks and Celery. Mince Garlic. Saute until
Onions are golden in vegetable stock. Add Tomatoes and Parsley. Cook 5
minutes, stiring twice.

Dice Potatoes, slice Zucchini, and add together with Lentils and White
Beans. Simmer 20 minutes covered on low heat. Stir.

Add Water, vegetable extract or flavorings, salt and pepper.

Bring to boil. Boil 5 minutes. Simmer 2 hours, stirring occasionally. (Add
water if needed.)

Add Rice 30 minutes before soup is ready and simmer.

Serve hot with fat free croutons.

Posted to fatfree digest by recruitr@compsg.com (K. Burnett) on Sep 16,
1999, converted by MM_Buster v2.0l.