In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender. Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes. Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan. This freezes well. From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 FROM: D PILEGGI (TDJR42A)
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 20.2mg||1 %|
|Potassium 389.4mg||10 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 27.8g|
|Protein 6.1g||9 %|
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Calories per serving: 156
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