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Categories:
onion celery clove garlic olive oil water tomatoes potato bay leaf basil salt ground sage pepper beans kernel corn whole wheat noodles Parmesan cheese
Viewed: 44 - Published at: 8 years agoIngredients
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- 1 small clove garlic, minced
- 1 Tbsp. olive oil
- 2 c. water
- 1 can (16 oz.) tomatoes
- 1 medium potato (1 c.), peeled and cubed
- 1 bay leaf
- 1 tsp. crushed basil
- 1/2 tsp. salt
- 1/8 tsp. ground sage
- 1/8 tsp. pepper
- 1 can (8 1/2 oz.) lima beans, drained
- 1 can (8 1/2 oz.) whole kernel corn, drained
- 1 1/2 c. whole wheat noodles, medium size
- grated Parmesan cheese
Method
- In a Dutch oven, cook the onion, the celery and the garlic in the olive oil until tender but not brown.
- Stir in the water, undrained tomatoes, cubed potato, bay leaf, basil, salt, sage and pepper.
- Bring to boiling; stir in noodles.
- Reduce heat.
- Simmer, covered, about 10 minutes or until noodles are al dente.
- Remove bay leaf.
- Serve with Parmesan cheese.
- Makes 8 servings.
