Jun 22, 2010


This is truly not seasonal, but it came up in my archives and I don't want to lose track of it.  Back to risotto shortly, I'm sure.

To start, sweat one large red onion in a, oh, cast iron pot.  Crush and peel garlic and add halfway through the sweat.  Near the end, add four or five chopped, but not diced, carrots.

When said sweat is done, add:
  • 2 cans diced tomatoes with liquid
  • 2 cans garbanzos (liquid optional; the flavor really varies if you add it or don't)
  • 2 cans chicken broth
  • Thyme
  • Oregano
  • Parsley (dried)
  • Rosemary
  • Red wine vinegar
Bring to a boil.  Add:
  • Eightish baby red potatoes
Simmer for 45 minutes.  Add:
  • Two zuchinis all sliced and diced as you'd like them.
Let that go for ten minutes.  Serve, adding some greens (mustard worked great on my first try).

Lots of leftovers but it reheats like a dream.

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