Thymely vegetable soup with ziti

4 Servings

Ingredients

Quantity Ingredient
2 cups Water
1 medium Onion; chopped
½ cup Dried lentils; rinsed
1 small Carrot; thinly sliced
¼ teaspoon Celery seed
1½ teaspoon Brown sugar
¼ teaspoon Dried marjoram
¼ teaspoon Dried thyme; leaves
⅛ teaspoon Freshly ground black pepper
2 Cloves garlic; minced
3 teaspoons Vegetarian bouillon; dissolved in
1⅔ cup Water; *see note
15 ounces (1-can) crushed tomatoes; low salt
½ medium Zucchini; cut in half lengthwise and thinly sliced
½ cup Frozen corn
2 tablespoons White wine vinegar
½ cup Ziti pasta; dry measure
½ cup Grated Parmesan cheese or Romano cheese
French bread; to serve

Directions

Mix 2 cups water, onions, lentils, carrots, and celery seed in an electric slow cooker. Stir in the sugar, marjoram, thyme, pepper, garlic, broth, tomatoes, zucchini, corn, and vinegar. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. During the last hour of cooking stir in the ziti. Cover and cook until the ziti are al dente, 10 to 30 minutes.

Divide the soup among 4 bowls, and sprinkle each serving with 2 tablespoons of cheese.

Cook's Note: One 14-ounce can of vegetable broth can be used instead of the (bouillon) concentrate. Soup is best served freshly made. Herby flavor goes well with crusty rustic or french bread. Need 5 to 6 quart cooker.

PER SERVING: 288 cals, 4⅖ g fat (14% of calories), 2½ g saturated fat, 10 mg cholesterole, 659 mg sodium (varies by bouillon), 3½ g fiber.

>From Carol Heding Munson (c) 1996: "Slow Simmered Soups" chapter in Smart Crockery Cooking (c) NY: Sterling IBSN 0-8069-6106-6. Kitpath Collection phannema@.... (c) Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996) Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 09, 1998

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