Toasty Oatmeal Vegetable Soup 1 cup rolled oats (not quick-cooking or instant) 1 tbsp. canola oil 1 large onion, chopped 1 to 3 cloves of garlic (to taste), finely minced 1 large tomato, seeded and chopped 1 carrot, diagonally cut into 1/4-inch slices 6 cups vegetable broth 1/2 cup finely chopped fresh parsley salt and freshly ground black pepper, to taste In large, heavy skillet over medium heat, toast raw oatmeal, stirring constantly, until oatmeal is lightly browned about 3 to 5 minutes. (Oatmeal can burn easily, so watch carefully.) Transfer oatmeal to small bowl and set aside. In large, non-stick 4-quart pot, heat oil until hot. Add onion, reduce heat to medium and, stirring frequently, saute onion until softened and pale gold. Add garlic and continue sauteing a few minutes more. Do not allow onion or garlic to burn. Add vegetables and broth. Raise heat to high and bring soup to boil. Immediately reduce heat to gentle simmer and cook about 10 minutes. Add oatmeal and simmer about 2 minutes more, or until oatmeal is tender. Add parsley and salt and pepper to taste. Serve immediately. Makes 6 servings. Calories 101, Fat 3 g, Carbs 14 g, Porteon 5 g, Sodium 590 mg, Fiber 3 g. Points 2.

Oatmeal Cranberry Raisin Cookies 1 cup butter, softened 1 cup brown sugar 1 cup sugar 2 eggs 1 tsp vanilla extract 2 cups quick cooking oats 2 cups all-purpose flour 1 tsp cinnamon 1/2 tsp cardamom 1/4 tsp nutmeg 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup raisins 1 cup dried cranberries - usually sweetened, see label Cream butter, brown and white sugars, eggs, spices, and vanilla for about 5 minutes, until well blended. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture a little at a time mixing well. Mix in raisins and dried cranberries. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350F.

Homemade Canned Tomato Soup

14 quarts tomatoes, cut not peeled

21 whole cloves

7 small onions

14 bay leaves

14 sprays of parsley

1 teaspoon celery seed

Boil all until done and rub through sieve.

Mix alone:

½ lb butter melted

5 to 8 Tablespoons of salt depending on taste. I used 6 I think.

4 teaspoons paprika

14 Tablespoons of flour

½ teaspoon red pepper

16 Tablespoons of sugar

Mix in 2 cups strained tomato juice. Then add to the tomato juice and boil ½ hour.

Can while hot in sterilized jars and seal.

This recipe makes around 22 pints but can be cut back easily.

Recipes Tried and True

Seafood Recipes

ESCALOPED SALMON. CARRIE P. WALLACE.

Pick bones and skin out of one can of salmon, and mince fine. Use as

much rolled cracker as you have salmon, a little salt, and cup of

cream. Fill sea shells with this mixture, placing a small piece of

butter on top of each shell. Bake twenty minutes and serve in the

shells.



Recipes

Jewish Recipes - Beef Recipes - Recipes for Beef

BEEF COLLOPS.

Jewish Recipes

Cut thin slices off from any tender part, divide them into pieces of
the size of a wine biscuit, flatten and flour them, and lightly fry
in clarified fat, lay them in a stew-pan with good stock, season to
taste, have pickled gherkins chopped small, and add to the gravy a few
minutes before serving.

Jewish Recipes



Recipes

Rolls - Bread - Muffin Recipes

SCOTCH SCONES

Two cups flour, four level teaspoons baking powder, two
level tablespoons sugar, one level teaspoon salt, three level
tablespoons butter, one whole egg or two yolks, one cup buttermilk. Sift
together the flour, baking powder, sugar and salt, and work in the
butter with the fingers, then add the buttermilk and egg well beaten.
Mix well, turn onto floured board and knead slightly. Roll out one-half
inch thick. Cut with small biscuit cutter and cook on a hot griddle,
turning once.

Famous Recipes

Candy Recipes - Chocolate Recipes

HOT CHOCOLATE SAUCE

1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
1/2 a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or
thicker if desired. Just before serving, add one teaspoonful of vanilla.
This will keep indefinitely, and can be reheated.

Recipes

Soup Recipes

BEAN SOUP

One-half pound or one cup is sufficient for one quart of
soup. Soups can be made which use milk or cream as basis. Any kind of
green vegetable can be used with them, as creamed celery or creamed
cauliflower. The vegetable is cooked and part milk and part water or
part milk and part cream are used.

Free Recipes Online

Cooking Meats - Beef - Pork - Lamb and Other Meat

BAKED CHOP

1 Chop

Pepper and Salt

Total Cost—1d

Time—One Hour

Choose a nice loin chop with an undercut. Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour over the gravy which has run from it. Serve very hot.

Famous Recipes

Candy Recipes - Chocolate Recipes

MRS. EWING'S CREAMY COCOA

Stir together in a saucepan half a cup of Breakfast
Cocoa, half a cup of flour, half a cup of granulated sugar and half a
teaspoonful of salt. Add gradually one quart of boiling water and let
the mixture boil five minutes, stirring it constantly. Remove from the
fire, add a quart of boiling milk, and serve. If desired a spoonful of
whipped cream may be put in each cup before filling with the cocoa.

The proportions given will make delicious, creamy cocoa, sufficient to
serve twelve persons. The flour should be sifted before it is
measured.--_By Mrs. Emma P. Ewing, author of "The Art of Cookery."_



Recipes

Recipes Tried and True

POTATO AND MEAT PIE.

Take mashed potatoes, seasoned with salt, pepper, and butter; line a

baking dish with it; lay upon this slices of cold meat (any kind),

with a little pepper, salt, catsup, and gravy; then another layer of

potatoes, another of meat, and so forth till pan is filled, having the

last a cover of potatoes. Bake until thoroughly warmed. Serve in the

dish in which it is cooked.



Chicken Recipe

Dessert Recipes - Recipes for Desserts

TAPIOCA PUDDING
Cover one cup of the flake tapioca with cold water
and let it stand two hours. Stir occasionally with a fork to separate
the lumps. Put in a farina kettle with a pint and a half water.

Slice three tart apples and put in with the tapioca, together with sugar
to sweeten to taste. Stir all together and cook until the apples are
soft and the tapioca clear. Serve hot or cold. Peaches may be used in
place of the apple. Serve with cream.

Free Recipes Online

Candy Recipes - Chocolate Recipes

HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of "Dot" Chocolate will coat quite a number of candy or
other "centers," but as depth of chocolate and an even temperature
during the whole time one is at work are essential, it is well, when
convenient, to melt a larger quantity of chocolate. When cold, the
unused chocolate may be cut from the dish and set aside for use at a
future time. If the chocolate be at the proper temperature when the
centers are dipped in it, it will give a rich, glossy coating free from
spots, and the candies will not have a spreading base. After a few
centers have been dipped set them in a cool place to harden. The
necessary utensils are a wire fork and a very small double boiler. The
inner dish of the boiler should be of such size that the melted
chocolate will come nearly to the top of it. Break the chocolate in
small pieces and surround with warm water, stir occasionally while
melting. When the melted chocolate has cooled to about 80 deg. F. it is
ready to use. Drop whatever is to be coated into the chocolate, with the
fork push it below the chocolate, lift out, draw across the edge of the
dish and drop onto a piece of table oil cloth or onto waxed paper. Do
not let a drop of water get into the chocolate.



Famous Recipes

Recipes Tried and True

Fowl and Game Recipes

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry

sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

Chicken Recipes Chicken Recipes Turkey Recipes



Recipes

Dessert Recipes

ORANGE SOUFFLE. MRS. GEORGE TURNER.

Pare and slice eight oranges, boil one cup sugar, one pint milk, three

eggs, one tablespoon corn starch. As soon as thick, pour over the

oranges; beat the whites of eggs to a stiff froth; sweeten; put on

top, and brown in oven. Serve cold.



Famous Recipes

Seafood Recipes - Recipes For Seafood

MULLET AND TOMATOES

2 Mullet—8d.

6 Tomatoes

Bread Crumbs

1 teaspoonful Parsley

Salt and Pepper—2d.

1 oz. Butter—1d.

Total Cost—11d.

Time—30 Minutes

Fillet and slice up the mullet, season each slice with parsley, pepper, and salt. Dip the tomatoes in boiling water, skim and slice them up. Butter a pie-dish, lay in the slices of fish and tomatoes alternately. Cover the top with bread crumbs and little pieces of butter. Cover the buttered paper and bake in a moderate oven for half an hour; take off the paper, and serve hot.

Recipes for Chicken

Famous Recipes

Pudding Recipes

OCEANICA PUDDING. MRS. NED THATCHER.

One pint of bread crumbs, one quart of milk, one cup of sugar, four

eggs (yolks), butter the size of an egg, grated rind of one lemon;

mix, and bake until done, but not watery. Beat the whites of three

eggs with one cup of sugar, into which has been stirred the juice of

one lemon. Spread over the pudding a layer of jelly and the whites of

eggs. Replace in oven until a nice brown. Serve with sauce.



Recipes

Pickles Recipes

CHOPPED PICKLE. MRS. S. A. POWERS.

One peck green tomatoes, one dozen red sweet peppers, chopped fine;

cover with salt water; let stand twenty-four hours; drain dry; add one

head cabbage, one bunch celery chopped fine, one pint grated

horseradish, one teacupful cloves, one teacupful black mustard seed,

salt to taste, one pint or more very small cucumbers, or one-half

dozen ordinary cucumbers cut into small strips; cover with cold cider

vinegar. If desired to keep, seal in self sealers.



Famous Recipes

Jewish Recipes - Dessert Recipes - Recipes for Desserts

A BOLA D'HISPANIOLA.

Jewish Recipes

Take one pound and a half of flour, with three spoonsful of yeast, two
ounces of fresh butter, one table spoonful of essence of lemon, eight
eggs, and half a tea-cup full of water, and make it into a light
dough, set it to rise for about an hour, then roll it out and cut
it into three pieces; have previously ready, a quarter of a pound of
citron, and three quarters of a pound of orange and lemon peel, cut in
thin slices, mixed with powdered sugar and cinnamon; the Bola should
be formed with the pieces of dough, layers of the fruit being placed
between; it should not be baked in a tin. Powdered sweet almonds and
sugar, should be strewed over it before baking.

Jewish Recipes



Recipes

Dessert Recipes and Sweets

SUET PUDDING

1 lb. Flour—2d.

8 or 10 oz. Suet

1/4 teaspoonful Salt

1/2 pint Water

2 Cold Potatoes—3d.

Total Cost—5d.

Time—Two Hours and a Half.

Sift the flour and salt into a basin, mash the potatoes or rub them through a sieve, and stir them in. Shred the suet finely and mix in thoroughly with a knife; make into rather a stiff paste with the water, dip a pudding cloth into boiling water. Put the pudding into the centre, and tie up tightly. Plunge into boiling water and boil steadily for two hours; turn out of the cloth carefully into a hot dish, and serve. This pudding is delicious with roast meat, or it may be served as a sweet; jam sauce is nice poured round it. A recipe for this will be found elsewhere.

Famous Recipes

Jewish Recipes - Sauce Recipes - Sauces

A GOOD GRAVY FOR ROAST FOWLS.

Jewish Recipes

Take a little stock, squeeze in the juice of a lemon, add a little
mushroom powder, cayenne pepper and salt; thicken with flour.

Jewish Recipes



Recipes for Christmas

Candy Recipes - Chocolate Recipes

MRS. EWING'S CREAMY CHOCOLATE

Mix together half a cup of sifted flour, half a cup of granulated sugar
and half a teaspoonful of salt. Put into a saucepan half a cup of Walter
Baker & Co.'s Premium No. 1 Chocolate, finely shaved. Add one quart of
boiling water, stir until dissolved, add the flour, sugar and salt, and
boil gently, stirring constantly, five minutes. Then stir in a quart of
boiling milk, and serve with or without whipped cream.--_Mrs. Emma P.
Ewing, author of "The Art of Cookery."_



Recipes

Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

FIG CAKE
Two cupfuls of sugar, two-thirds of a cup of butter, one
cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls
of cream of tartar, one of soda, sifted with the flour, mix the butter
and sugar until creamed, add the unbeaten yolks of the eggs, add the
milk and the flour slowly, beating all the time, lastly the whites of
the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.

Recipes

Famous Recipes

Pie Recipes

BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put

through a colander. Put one-half cup of butter into an iron frying

pan over the fire. When it begins to brown, add one quart of strained

pumpkin; let it cook a few moments, stirring all the time; put into a

large bowl or crock; add two quarts of good rich milk, eight eggs,

beaten separately, two large cups of sugar, one teaspoonful of salt,

one of pepper, one of ginger, one of cinnamon, one of cloves, one

grated nutmeg, and one tablespoonful of vanilla. Bake in moderate

oven, with under crust only. Brush the crust with white of egg before

filling. This will make five pies.



Christmas Recipes

Fish Recipes - Recipes For Fish

FRIED CRAYFISH

1 Crayfish—1s.

French Frying Batter—2d.

1 teaspoonful Anchovy

Frying Fat—1/2d.

Total Cost—1s. 21/2 d.

Time—3 Minutes

Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.

Famous Recipes

Recipes Tried and True

Fowl and Game Recipes

ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;

Salt and pepper. (You can use this seasoning with mashed potatoes for

a stuffing). Young ducks should roast from twenty-five to thirty

minutes; full grown ones for two hours. Baste frequently. Serve with

currant jelly, apple sauce and green peas. If the fowls are old

parboil before roasting.

Chicken Recipes Chicken Recipes Turkey Recipes



Recipes

Fish Recipes

BOILED CODFISH, WITH CREAM SAUCE

Take out the inside of a cod by the
white skin of the belly, taking care to remove all blood. Place the fish
in a kettle with salted cold water; boil fast at first, then slowly.
When done take out and skin. Pour over it a sauce made as follows:

One-fourth pound butter put into a stewpan with one tablespoonful of
flour, moistened with one pint of cream or rich milk, and salt and
pepper, and also one teaspoonful essence of anchovies. Place the pan
over the fire and let thicken, but not boil.

Chicken Recipe

Jewish Recipes - Invalid Recipes

A FINE BEEFSTEAK PIE.

Jewish Recipes

Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.

Jewish Recipes

The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.

Jewish Recipes



Free Recipes Online

Lunch Recipes

BANANA SANDWICHES

Remove the skin and fibers from four bananas, cut
them in quarters and force through a ricer. Mix with the pulp the juice
of half a lemon, a dash of salt and nutmeg and set it away to become
very cold while you prepare the bread. This should be cut in very thin
slices, freed from crusts and trimmed into any preferred shape. Slightly
sweeten some thick cream and add a speck of salt. Spread the bread with
a thin layer of the cream, then with the banana pulp put together and
wrap each in waxed paper, twist the ends, and keep very cold until
serving time.



Christmas Recipe

Cooking Meat - Beef - Pork - Mutton and Other Meats

TRIPE IN MILK

2 lbs. Tripe—5d.

1 pint Milk—2d.

Pepper and Salt

2 Onions

1 oz. Flour

1/2 pint Water—1/2d.

Total Cost—71/2 d.

Time—Four Hours

Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan; lay in the tripe, slice in the onions, bring to the boil, and let it simmer slowly for four hours. Season with pepper and salt, thicken with the flour; after adding the flour let it cook for fifteen minutes, then dish the tripe carefully and pour the sauce over it.

Diabetic Recipe

Cookbook Recipes - Clam Fritters

Take two dozen clams, washed thoroughly and drained. Put in chopping
bowl and chop, not too fine. Add to these one clove of garlic mashed,
one medium-sized onion chopped fine, add bread crumbs sufficient to
stiffen the mass, chopped parsley, celery and herbs to taste. Beat two
eggs separately and add to the clams. If too stiff to drop from a spoon
add the strained liquor of clams. Drop tablespoonfuls of this mixture
into hot fat, turn and cook for sufficient time to cook through, then
drain on brown paper and serve.

Famous Recipes

Famous Recipes

Pie Recipes

BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put

through a colander. Put one-half cup of butter into an iron frying

pan over the fire. When it begins to brown, add one quart of strained

pumpkin; let it cook a few moments, stirring all the time; put into a

large bowl or crock; add two quarts of good rich milk, eight eggs,

beaten separately, two large cups of sugar, one teaspoonful of salt,

one of pepper, one of ginger, one of cinnamon, one of cloves, one

grated nutmeg, and one tablespoonful of vanilla. Bake in moderate

oven, with under crust only. Brush the crust with white of egg before

filling. This will make five pies.



Christmas Recipe

Chocolate Recipes Cocoa Recipes Candy Recipes

CHOCOLATE ALMOND BARS

1/2 a cup of sugar,
3/4 a cup of glucose,
1/2 a cup of water,
(1/4 an ounce of paraffine at discretion),
1/2 a cup of blanched almonds, chopped fine,
1/3 the recipe for fondant,
3 or 4 ozs. of Baker's Chocolate,
1 teaspoonful of vanilla.

Melt the sugar in the water and glucose and let boil to about 252 deg. F.,
or between a soft and a hard ball. Without the paraffine cook a little
higher than with it. Add the almonds and the vanilla, mix thoroughly and
turn onto a marble or platter over which powdered sugar has been sifted.
Turn out the candy in such a way that it will take a rectangular shape
on the marble. When cool enough score it in strips about an inch and a
quarter wide, and, as it grows cooler, lift the strips, one by one, to a
board and cut them in pieces half or three-quarters of an inch wide.
When cold, drop them, sugar side down, in chocolate fondant prepared for
"dipping." With the fork push them below the fondant, lift out, drain as
much as possible, and set onto oil cloth. These improve upon keeping.



Free Recipes Online

Jewish Recipes - Invalid Recipes

ANOTHER EXCELLENT RECEIPT FOR A FRUIT CHARLOTTE.

Jewish Recipes

Line a jelly mould with fine picked strawberries, which must first be
just dipped into some liquid jelly, to make them adhere closely, then
fill the mould with some strawberry cream, prepared as follows: take
a pottle of scarlet strawberries, mix them with half a pound of white
sugar, rub this through a sieve, and add to it a pint of whipped
cream, and one ounce and a half of dissolved isinglass; pour it into
the mould, which must be immersed in ice until ready to serve, and
then carefully turned out on the dish, and garnished according to
fancy.

Jewish Recipes



Famous Recipes

Condiments Recipes

CURRANT JELLY. MISS KITTIE SMITH.

A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint

of juice. Boil the juice five minutes, and add the sugar, which has

been previously well heated; boil one minute, stirring carefully.

Always a success.



Famous Recipes

The Complexion and Cosmetics

AN EXCELLENT RECEIPT FOR LIP SALVE.

Jewish Recipes

Melt one ounce of spermacetti, soften sufficiently with oil of
almonds, color it with two or three grains of powdered cochineal, and
pour while warm into small toilet pots. We mention the cochineal to
colour the salve, it being usual to make lip salve of a pale rose
colour, but we should consider it far more healing in its effects
without it.

Jewish Recipes



Recipes

Bread Recipes

CINNAMON BREAD.

Take flour as for making biscuit; add a cupful of yeast sponge, two

well beaten eggs, a quart of luke-warm water, and a cupful of sugar.

Salt and knead same as light dough and set to rise. When it is ready

to make out, roll into thin cakes; place in well buttered pans and let

it rise again. Bake to a light brown on top, and when done, spread a

cream over it, as follows: White of an egg beaten to stiff froth; add

teaspoonful of ground cinnamon, and a tablespoonful of granulated

sugar. When this is done, put the bread again in the oven to dry the

cream. This is delicious.



Diabetic Recipe Blog

BEEF, VEAL AND PORK Recipes

FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE

Select a piece of buttock
beef, remove the fat and chop very fine. Add finely chopped shallot, two
eggs, salt, pepper, and grated nutmeg. Mix well and form into balls.
Roll in bread crumbs and fry with a little clarified butter four or five
minutes, turning frequently. Serve with Russian sauce.

Recipes for Chicken

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).

Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Carnival of the Recipes: Warm-and-Fuzzy Edition

This week, we're diving into the warm-and-fuzzy food. (Not to worry. The food is warm, not fuzzy - but it just makes you feel warm and fuzzy on the inside.) The Carnival of the Recipes: Warm-and-Fuzzy Edition is ready for your perusal: http://egoist.blogspot.com/2008/10/carnival-of-recipes.html

Be sure and link to the Carnival on your blog to show your support for our volunteers. We depend on our wonderful volunteers to sift through all the recipes each week (pun intended), so if you have not volunteered before it's probably your turn! If you have volunteered before and you enjoyed it, feel free to volunteer again too. (It's a great way to introduce new readers to your blog and share your love of cooking at the same time.)

I will host the Carnival next week at http://everythingandnothing.typepad.com as a farewell to being the Carnival organizer. Bill Austin, who runs several recipe sites, is taking over the reins at the Carnival of the Recipes (after months and months of begging on my part). I know he will do a great job, and I will continue to participate (and be around if he needs me). If you want to say Hi to Bill, drop him a line at bill (at) azhttp.com. If you have suggestions for the Carnival, I'm sure he'd be glad to hear them.

Anything goes next week! Send in your favorite recipe by 12 p.m. CST Saturday to be included. If you're interested in hosting a future carnival send an e-mail with the word host in the subject line. (We need more hosts! Please volunteer!)

Visit our Carnival of the Recipes page on Blog Carnival to review all past Carnival of the Recipes. (The Blog Carnival page is down now. We're working on getting it back up. In the meantime, please email recipes directly to recipe.carnival (at) gmail.com)

Sincerely,

Shawn Lea

http://everythingandnothing.typepad.com

Barbecued Pork Chops posted at Phoenix Blog Scallop Fish Tacos posted at Diabetic Meals Italian Recipes posted at Recipes Chicken Taco Soup posted at Slow Cooker Recipes Quick Hearty Minestrone posted at Famous Recipes

Chunky Minestrone 1 tablespoon olive oil 1-1/2 cups chopped onion 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup) 2 cloves garlic, minced 3 cups reduced-sodium vegetable broth 2 14-1/2-ounce cans low-sodium tomatoes, undrained and cut up 3/4 cup water 1/2 cup long-grain rice 1 teaspoon dried Italian seasoning, crushed 4 cups shredded fresh spinach 1 15-ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained 1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups) 1/4 teaspoon freshly ground pepper Grated Parmesan cheese (optional) In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes five 1-3/4-cup servings.