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This recipe comes from my friend’s husband, Scott, who became an exceptional cook while combating boredom and the local cuisine in the Peace Corps in Bulgaria. His sacrifice, our enjoyment!

Ingredients and Instructions: 

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Sauté for 5 minutes:

  • ¼ cup   Grape Seed Oil
  • 1           Medium Onion, chopped
  • 5           Cloves Garlic, minced

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Add and sauté for 5 minutes:

  • 2           Carrots, chopped
  • 2           Celery Ribs, chopped

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Add and sauté for 5-10 minutes:

  • 1           Small Parsnip, chopped
  • 1           Small Turnip, chopped
  • ½ cup    Red Wine
  • 1 tbsp.   Dried Oregano
  • 1 tbsp.   Dried Thyme
  • 1 tbsp.   Rosemary, chopped or dry
  • 2            Bay Leaves
  • 1 tbsp.   Ground Black Pepper
  • 1 tbsp.   Kosher Salt

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Add, bring to boil and reduce to simmer for 30+ minutes until pasta is soft:

  • 1 qt.      Vegetable Broth
  • 14 oz.    Can Diced Tomatoes
  • 14 oz.    Can Diced Tomatoes, pureed
  • 14 oz.    Can Kidney Beans, rinsed
  • 14 oz.    Can White Beans, rinsed
  • 1 cup     Pasta (fusilli, bow tie, etc.)
  • ½ cup    Red Wine
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