Tuesday, August 6, 2013
Carnivores Love This Meatless Dish
Beans provide the protein and smoked provolone provides the meaty taste in this hearty vegetarian soup.
Medium onion, diced
2 tablespoons vegetable oil
2 cups packaged coleslaw mix (grated cabbage and carrots)
2 teaspoons minced garlic
32-ounce carton of vegetable broth
15-ounce can of diced tomatoes
½ teaspoon mixed Italian herbs (or more to taste)
1/3 cup broken spaghetti pieces
15-ounce can of kidney beans
4 to 6 slices smoked provolone cheese
Dry red wine (optional)
In a saucepan, stir-fry onion in hot vegetable oil, gradually stirring in coleslaw mix and garlic. When vegetables are limp add broth, tomatoes and herbs. Bring to a boil, add broken spaghetti, cover and cook over low heat until spaghetti and vegetables are tender. Add kidney beans and heat through. Ladle into soup bowls. If you like, drizzle on a splash of dry red wine. Cut provolone in strips and put a tuft atop each bowl of soup. Bring on Italian bread sticks and a fruit salad for dessert.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com