Recipe - Vegetable Soup For 50

1 Onion
2 Carrots
2 Celery stalks
2 Zucchini
3 Tomatoes
2 tablespoon Olive oil
1 One half teaspoon Salt
10 ounce Frozen green beans 10 oz
Pkg
1 cn Red kidney beans drained
Spaghetti * see note
Parmesan cheese block
6 Garlic cloves
One fourth teaspoon Salt
2 tablespoon Basil
1 tablespoon Olive oil
One fourth cup Tomato paste

* Break up enough spaghetti to have about One fourth cup of 2inch pieces. ** This
recipe calls for the use of a food processor, but it is not absolutely
necessary.

1. Fit slicing disk into work bowl. Slice each vegetable separately. Slice
onion, carrots, celery, zucchini and tomatoes. 2. Heat olive oil in a large
saucepan. Using medium heat, saute onion until tender. Add 4 cups water and
cut or sliced up vegetables. Bring to a simmer and cook until vegetables are
crisptender, about 1012 minutes. 3. Add salt, green beans which have been
thawed, spaghetti and welldrained kidney beans. Bring to a simmer and cook
10 minutes longer. 4. Prepare cheese mixture which follows, and stir into
soup.

Red Cheese Sauce: Cut Parmesan into 1inch cubes. Fit the steel knife blade
into a clean work bowl. Process cheese until chopped into 1/8inch pieces.
Measure One fourth cup cheese and set remaining cheese aside. Still using the
steel blade, combine garlic, salt, olive oil, tomato paste and One fourth cup
chopped cheese in the bowl. Process to a smooth paste.

Recipe By : Jo Anne Merrill

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip