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5 cups water
1/2 cup each: celery, onion (chopped)
1/2 cup carrots (cone 2, then chopped)
4-5 cloves garlic, minced
3 tbs. fresh basil
1 1/2 tsp. oregano
1 tsp. rosemary
1/8 tsp. crushed red pepper
2 tbs. olive oil
2 bay leaves
1 15 oz. can red kidney beans, undrained
1 28 oz. can diced tomatoes
2 cups spinach
1/2 cup cabbage, cone 4
1/2 cup zucchini, thinly sliced
1/2 cup pasta, uncooked
1/2 lb frozen peas
1. In Dutch oven, combine water, carrots, celery,
onion, garlic, basil, olive oil, rosemary, red pepper,
oregano, and bay leaves. Heat at medium 5
minutes. Reduce to medium/low, cook with vapor
valve closed 15 minutes.
2. Add can of kidney beans, tomatoes, spinach,
cabbage, zucchini, pasta, and peas . With vapor
valve closed cook for 30-40 more minutes on
medium/low.
Makes approximately 6 servings.
I've heard, whoever gets the bay leaf gets to kiss
the cook!
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